In beer making, I've been told that corn sugar is better for the taste than
table sugar. I've made it both ways. But I don't savour beers when I drink
them, hell they're beers and they need to be guzzled! So I just use table
sugar in my beers. Corn sugar is usually more expensive than on-sale table
sugar. Also, you use less corn sugar... the rule of thumb is 1 unit of corn
sugar = 1.1 units of table sugar.

"Analogueman" > wrote in message
news:uoXac.4419$hH3.352@edtnps84...
> Thank you Mike, Charles, Clyde and Lum.
> I had already made the SG adjustment using corn sugar when I posted.
> I used corn sugar because it dissolves so readily.
> None of the books I have specify what type of sugar to use to adjust SG.
> After I made the adjustment with corn sugar a beer guy told me they use
corn
> sugar because it gives a better "taste" than table sugar.
> Made me wonder. Feel better now.
> Thanks again
> Roger.
> Making the adjustment raised another question about adjusting SG when
> combining lees, water and juice ...
>
>
> "Lum" > wrote in message
> ...
> >
> > "Analogueman" > wrote in message
> > news:bfGac.31479$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
> >
> >
>
>