Posted: Sunday May 06, 2007 7:12 pm
Raw sugar/white/brown etc are still all sucrose.
Using them above around 20% of volume fermentables causes a noticable cidery flavour. You are sitting around 50%. It'll still be drinkable. With the *boiled* grains it'll be pretty tannic though. Good luck.
Using them above around 20% of volume fermentables causes a noticable cidery flavour. You are sitting around 50%. It'll still be drinkable. With the *boiled* grains it'll be pretty tannic though. Good luck.