Re: Ok, is this salvageable?

Aug 04, 2003 2 Replies
E


Say 'someone' were to put about a pound of confectioner's sugar into a


> must to increase the starting gravity and aim for the standard 12% ABV
> found in most wines. (No need to nitpick that particular point :)
> After adding nearly all of it someone were to notice that the bag
> said: "Ingredients: Sugar, CORNSTARCH" That obviously isn't good. So
> at that point, is there anything that could save that must? Would
> adding amylase enzyme break down the cornstarch to simpler sugar the
> champagne yeasts could deal with? Or is it ruined with a permanent
> bacteria-friendly starch haze?

Anyone?


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W

I don't see where the cornstarch would be so much different from malt, so I don't see why you'd necessarily get a haze. But, that's sheer conjecture on my part. OTOH, perhaps it's almost all sugar, with just a little bit of cornstarch to keep things from clumping, since I see that sugar is listed as the first ingredient, and cornstarch the second (lesser) ingredient.

Woods

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R

This sounds like something that no one has ever done or no one is willing to admit to doing it. I would suggest that you let it go and when you find out how it comes out you post a message telling us how you had the brilliant idea to try this and how it comes out.

How did it effect the SG anyway?

Ray

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