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.
- posted
19 years ago