On 4/15/04 4:00 PM, in article , "Adam
Lang" > wrote:

> When making country wines, should I used inverted sugar or is it only
> important depending on the yeast I use?
>
>

It is not necessary to use inverted sugar. The acids and the yeast do a good
job of breaking up table sugar just fine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

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