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#1 4Paws

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Posted 06 July 2011 - 06:31 AM

Anybody ever use any brown sugar when making fruit wines?
Have an abundance of peaches right now and was planning to make some peach wine, also have a 2 gallon primary and was thinking about a small batch using some brown sugar. No real reason to use the brown sugar just curious.

#2 Howie

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Posted 06 July 2011 - 06:44 AM

FYI - today's brown sugar is simply white sugar with molasses added, not the same as partly refined sugar from the old days.
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#3 Wade's Wines

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Posted 06 July 2011 - 06:48 AM

Howie's right, but I think you can buy raw sugars from health food stores and probably Whole Foods.
I've never used brown sugar in wine, but peach would be a good candidate for it I'd think.
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#4 Curt

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Posted 06 July 2011 - 07:08 AM

Peach is a pretty delicate flavor for additions so be really careful as you add things and do bench trials with the base juice.

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#5 Tomer1

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Posted 06 July 2011 - 07:32 AM

I agree,
Dont mess with Mr peach. smileytoast.gif
My advice may or may not be backed by actually personal expirience and should be treated as such. :)

#6 cknowlto

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Posted 06 July 2011 - 08:23 AM

My first experiment with brown sugar is underway with a rhubarb wine. I have no idea how well it is going to work yet. It appears to be fermenting just fine.
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#7 Manda @ Our Wolf Den

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Posted 06 July 2011 - 10:23 AM

We used about 1/3 brown sugar in our peach wine last year. We also topped up with dark brown sugar. It turned out wonderful. The only downside is that it will darken your wine.

#8 A_perfect_ashler

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Posted 06 July 2011 - 06:45 PM

We used about 1/3 brown sugar in our peach wine last year. We also topped up with dark brown sugar. It turned out wonderful. The only downside is that it will darken your wine.


I made a batch from a recipe in a book called "Peach Perfection" back in the '70s It used a 50/50 mix of sugar. It was hard to clear so I filtered it. It finished sweet on its own and was a nice golden brown color. I thint it was made useing the feed the yeast technoque to get a high alcohol to kill off the yeast. It started out with a bitter taste which rounded out after 2 or 3 years. I had given much of it away and one friend came back and asked if I had any more of that GREAT peach perfection. I would like to make more.
That was using '70s style brown sugar.

PS:
Molassis is just the surup left over from the sugar refining process, so don't be afraid of it. It is still from sugar cane or sugar beets.

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Edited by A_perfect_ashler, 06 July 2011 - 06:56 PM.

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#9 cutter

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Posted 07 July 2011 - 12:43 AM

I made 3 gallons of strawberry wine from frozen strawberries. I used Jack Keller's recipe and it called for 1lb 14 oz of light brown sugar for each gallon of wine. I haven't bottled it yet but it was tasty at 10 months. It did darken the must a little but that's fine.
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#10 mayberry

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Posted 08 July 2011 - 07:04 PM

Dark brown sugar fermented great in my banana wine and the stuff tastes fantastic only 6 months in. I say experiment away!

#11 Chef Neil

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Posted 10 July 2011 - 10:27 AM

Hi-
My Grog is made from Brown sugar, it comes out fine.
If you want some color to your wine, adding some in, is a great way.
the banana with BS. sounds divine!
as far as adding color- has anyone boiled down simple syrup to the light caramel stage and used that as your sugar?
I think it would work-
Not too sure if I would do that on peach, being I enjoy the lightness of peach, I rather use honey and make a nice strong mead...

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#12 WVagent

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Posted 29 August 2011 - 06:43 PM

Dark brown sugar fermented great in my banana wine and the stuff tastes fantastic only 6 months in. I say experiment away!



I would love to get a copy of your recipe if you're willing to share!

#13 Manda @ Our Wolf Den

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Posted 31 August 2011 - 07:57 AM

I would love to get a copy of your recipe if you're willing to share!


I second that!

#14 jellicomtn

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Posted 22 March 2014 - 07:51 PM

I made a spice apple wine with light brown sugar and it is absolutely great.  I wouldn't hesitate to use it in a peach wine at all .. It will darken it just a touch, but the apple is a nice dark golden color


3 gal apple spice wine 5 months

3 gal blueberry w/ raisins 5 mos

3 gal blackberry w/ persimmon 3 mos

 


#15 dagobob

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Posted 24 March 2014 - 07:25 AM

I prefer demara (raw sugar), or light brown sugar over dark brown.


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