without explaining so much as to make me an expert, can someone tell
me the differences (if ANY) in sugar, granaulated sugar, and fine
granulated sugar?

got 5 different recipies. some just say sugar, etc.

as long as it disolves, is there an issue?

The only sugar I know to avoid is confectioner's sugar (aka Powdered
Sugar). It contains corn starch to keep the sugar from clumping.

Gene

Tater wrote:
> without explaining so much as to make me an expert, can someone tell
> me the differences (if ANY) in sugar, granaulated sugar, and fine
> granulated sugar?
>
> got 5 different recipies. some just say sugar, etc.
>
> as long as it disolves, is there an issue?
>

On Mar 20, 4:33 pm, "Tater" > wrote:
> without explaining so much as to make me an expert, can someone tell
> me the differences (if ANY) in sugar, granaulated sugar, and fine
> granulated sugar?
>
> got 5 different recipies. some just say sugar, etc.
>
> as long as it disolves, is there an issue?

I sometimes use Turbinado sugar. I think it adds something to wine,
especially reds.

If you haven't checked out Jack Keller's website yet, you should. He
discusses in detail the various types of sugar.

Greg

In general, avoid dark sugars. They will add so off flavors. Then again
every rull has exceptions and some wines may benefit from those off flavors.
You want to be carefull with them atleast. White sugar is what you want if
you want to emphasis the flavor of the fruit.

And then you can experiment with using honey as your sweetener, i.e., fruit
meads: methegins, pyments, and the like. These can be really nice.

Ray

"Tater" > wrote in message
oups.com...
> without explaining so much as to make me an expert, can someone tell
> me the differences (if ANY) in sugar, granaulated sugar, and fine
> granulated sugar?
>
> got 5 different recipies. some just say sugar, etc.
>
> as long as it disolves, is there an issue?
>