An apfelwein recipe I've made in the past calls for 2 lbs of corn sugar for primary fermentation. The next go-round when I make a batch, I'm thinking of substituting some brown sugar (not a lot, ...
This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
I'd like to know a couple of things: Did you make dark or light? What procedure did you use/recommend? Did you try to make rocks or did you just make sheet candy and break it up? Did you use cane ...