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Sugar Options For Fruit Wine
Daniel N. Bazzoli — Calistoga, California asks,
In the April-May 2012 issue there was a question in “Perry Problems” regarding sugar adjustments. Your answer mentions cane sugar, beet sugar and malt sugar. I have always used cane sugar or fructose to make adjustments. I was told the molecular structure of vegetable sugars don’t blend or marry well with fruit alcohol. Is this true, or are all sugars the same?