[Sca-cooks] sugar substitute for wine making?

[Mark S. Harris]

Adamantius commented:
> Are we talking about some kind of priming sugar, as for a carbonated
> wine like Champagne (for example), or the actual, fermentable sugar
> (either naturally occurring in the fruit or added) that provides the
> basis for fermentation. If you're talking about priming sugar (just
> in case), I believe Digby mentions putting a raisin or two in each
> bottle to prime/carbonate the bottle.


If I remember correctly, Digby is talking about only a small amount

of raisins. Not really enough to greatly effect the sugar level. I
think the purpose of the raisins is simply to supply natural yeasts,
which often live on the outer skin of the grapes.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****