"Analogueman" > wrote in message
news:bfGac.31479$wg1.8745@edtnps84...
> 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.
>
> Thanks,
> Roger

Table sugar will work just fine Roger. More info here
http://home.att.net/~lumeisenman/chapt5.html