Thank you Mike, Charles, Clyde and Lum.
I had already made the SG adjustment using corn sugar when I posted.
I used corn sugar because it dissolves so readily.
None of the books I have specify what type of sugar to use to adjust SG.
After I made the adjustment with corn sugar a beer guy told me they use corn
sugar because it gives a better "taste" than table sugar.
Made me wonder. Feel better now.
Thanks again
Roger.
Making the adjustment raised another question about adjusting SG when
combining lees, water and juice ...


"Lum" > wrote in message
...
>
> "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
>
>