Greetings!
Have been recently turned on to the wonders of home fermentation, glad
to find this newsgroup is active! Will likely lurk for a while, but have a
question of two...
Am watching my first 4 litres of mead bubble nicely on the kitchen table,
would have liked to have used my shiny new 23l carboy(s) to do it, but the
cost of the honey seemed too high to warrent the experiment. My initial foray
seems to be going well so far, but am wondering if I can exchange some of
the honey with sugar? I was thinking of using a plain brown sugar in place
of a few kg of honey, otherwise, just a basic honey wine.
Also, the brewer's store I purchased my hardware from sells sugar, and it
is more like icing sugar than granulated sugar. Is fine powdered sugar
important when fermenting mead/wine?
TIA,
Dan.

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