I am going to be brewing soon and was going to be using belgian candi suger (50 lbs, or about 5% of the grist bill) to increase my gravity. However, I have read a few things about substituting cane (table) sugar instead but nothing substantial. I was wondering if anyone has done this, and the results. I worry about getting a cidery taste that is associated with the fermentation of table sugar, and if in this small of a quantity that shouldn't happen. The price difference is just to much for me not to wonder
Thanks in advance,
Bill
Thanks in advance,
Bill
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