[Growwine] Unusual topic, but

[Vernon Speer]

Dennis,

I wouldn't recommend you use beer bottles as the pressure for  
champagning is so much higher it will cause the lighter beer bottles  
to explode...I think you'd be tempting fate.

I use 2 oz. of simple sugar syrup per 750ml bottle of wine... I don't  
use granulated sugar as it doesn't dissolve well in alcohol.

> Simple sugar is made by boiling water and adding sugar until it hits
> the saturation point...usually a ratio of 2 sugar to 1 water

Simple sugar will last indefinitely if you refrigerate it,


On Jul 3, 2008, at 4:49 PM, Dennis Davidson wrote:

Please,exactly how much sugar per wine?
#grams/12 oz beer bottle?
----- Original Message -----
From: "Vernon Speer" <vspeer at mchsi.com>
To: <growwine at littlefatwino.com>
Sent: Thursday, July 03, 2008 2:20 PM
Subject: Re: [Growwine] Unusual topic, but


> Alan,
>
> Sorry for the confusion, I didn't think about simple and complex
> carbohydrates when I wrote that.
>
> Simple sugar is made by boiling water and adding sugar until it hits
> the saturation point...usually a ratio of 2 sugar to 1 water. Simple
> sugar used to be a bar ingredient in making sweet cocktails...now
> that you mention it, I haven't seen it around for awhile...I guess
> I'm showing my age.
>
> A couple of ounces of simple sugar + yeast added to a bottle then
> capped will generate enough pressure to put the CO2 in solution.
>
>
>
>
> On Jul 3, 2008, at 1:52 PM, J & A Baker wrote:
>
> Hi,
>
> Let's go back to square one.  When you say "a couple of ounces of  
> simple
> sugar to the wine" please answer the next two questions:
> 1)  What is Simple sugar?
>
> 2)  How much wine?
>
> Cheers,
>
> Alan

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