Analogueman wrote:

> Can anyone comment on if there is a detectable difference in the taste of a
> finished wine between using corn sugar or table sugar to adjust SG ?
>
> I am making a second wine from the lees of approx 90 lb of frozen Yakima
> Merlot, 5 US gal of California "Burgundy" juice and 2 Imp gal of water.
> The adjustment calls for between 2 and 4 Kg of sugar.

I would use whichever is cheaper, but I doubt there is much of a
difference in a situation like... I recall something about beer yeasts
needing invert sugar, but the same doesn't apply to wine. It seems
standard advice is sucrose for wine, dextrose for beer?

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields