Bryant RedHawk wrote:If you are the distiller, any sugars you add to the mash end up as alcohol content of the finished product.
If you are using the steep it in already made alcohol, please do leave out as much sugar as your taste buds will allow.
Amit Enventres wrote:I think the guy who made the site uses honey a lot as simple syrup. I taste test and then sugar accordingly, but as little as we drink of this stuff (it took me about 3 years to empty 4 small bottles, with gifting some and guests) that it's not a major concern of mine. Corn syrup is something I don't do, but sugar I think of as a seasoning, just like salt and basil.
Sally Munoz wrote:
Oh definitely! Sugar totally changes things, that's why I started one batch of the currants with and one without. ;) It's fun to experiment. Now honey...that is going to be interesting in liqueurs, can't believe I haven't tried that yet. One of our favorite wines we've made is melomel/pymet, with our wild grapes and honey, mmm delish.
Amit Enventres wrote:
If all goes well this will be our first major grape harvest! I suspect we'll make a lot of juice, I'd love to make wine, but I'm scared. I don't want it to go bad in a dangerous way or just be super nasty any hints for a first timer?