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Sucrose / dextrose taste ???
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 |
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