without explaining so much as to make me an expert, can someone tell me the differences (if ANY) in sugar, granaulated sugar, and fine granulated sugar?
got 5 different recipies. some just say sugar, etc.
as long as it disolves, is there an issue?
The only sugar I know to avoid is confectioner's sugar (aka Powdered Sugar). It contains corn starch to keep the sugar from clumping.
Gene
Tater wrote:
I sometimes use Turbinado sugar. I think it adds something to wine, especially reds.
If you haven't checked out Jack Keller's website yet, you should. He discusses in detail the various types of sugar.
Greg
In general, avoid dark sugars. They will add so off flavors. Then again every rull has exceptions and some wines may benefit from those off flavors. You want to be carefull with them atleast. White sugar is what you want if you want to emphasis the flavor of the fruit.
And then you can experiment with using honey as your sweetener, i.e., fruit meads: methegins, pyments, and the like. These can be really nice.
Ray
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