Is that inverting sugar? Also, what is the recommended sugar to use then if
table sugar is bad. Typically on recipes all I see it say is "sugar".

"David Hill" > wrote in message
news
> I usually have to sweeten my wine, and I use regular table sugar. Since
> table sugar(sucrose) is a polysaccaride, yeast cells enzymes are not able
> to fully process it, often leaving a different odor/taste in the wine if
> enough sugar has been used. So, in order to break down the polysaccaride
> to monosaccaride(which the yeast can fully process), I boil the sugar in
juice or spring water with the
> addition of a couple teaspoons of tartaric acid for about 15 to twenty
> minutes. I do this every time I have to add sugar, and the point being
> that I also throw the oak chips in there too. I've never had a problem,
> and ever since I have started doing this little high school chemistry
> exercise, the flavor and nose of my wines have improved 100%.
> Oak is organic and can grow bacteria, so boiling them for at least 15
> minutes will make sure they are clean.
>
> Dave
>
> On Tue, 02 Sep 2003 17:57:56 -0700, ziggy wrote:
>
> > Is it recommended to sanitize oak chips before adding?
> > I was planning on sanitizing a small section of the wife's used panty
hose
> > along with a few marbles but not sure it it's necessary to pre-treat the
oak
> > in any way.
> >
> > Rick
>