Re: Ok, is this salvageable?

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?

Reply to
evilpaul13
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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

Reply to
Woodswun

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

Reply to
Ray

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