Sweetening with honey or sugar

Googled "sweetness of honey" and got a document with this:

On the average honey is 1 to 1.5 times sweeter (on a dry weight basis) than sugar. Liquid honey isapproximately as sweet as sugar,

Here's the full article:

http://72.14.203.104/search?qÊche:k42jGaVc1D8J:

Pp

I haven't ventured into the realms of honey sweetening yet. Perhaps the effects are different after fermentation. When putting a must together Terry Garey's book suggests using the same weight of honey as you would sugar (when using light honey) or a bit more if using dark honey.

I am interested to hear if the effect for fermentation is different to the sweetening effect post fermentation.

Jim

http://72.14.203.104/search?qÊche:k42jGaVc1D8J:

I also have not used honey. In fact, after reading it was bee-spit, I have taken honey off my list. Maple Syrup is my sweetener for cooking, teas. Not sure I'd use it for wine sweetening, anyone ever use it?

DAve

jim wrote:

effects are different after fermentation. When

honey as you would sugar (when using light

sweetening effect post fermentation.

http://72.14.203.104/search?qÊche:k42jGaVc1D8J:

There is a commercial winery here in BC that uses maple syrup for sweetening of some wines - big success with tourists in duty-free shops... at least it used to be when they could take liquids on the plane.

Pp