Danger-Mouse Posted March 22, 2015 Report Share Posted March 22, 2015 I have a few jars of fruit gin/vodka that have had the fruit in them for about a month now (opted to add the sugar later to give time for the natural sugars in the fruit to be absorbed) and I`m ready to add the sugar. I`ve seen a few recipes with caster sugar and some with just regular granulated sugar. What would people recommend? Quote Link to comment Share on other sites More sharing options...
r1steele Posted March 22, 2015 Report Share Posted March 22, 2015 It's the same stuff only different sized grains. Quote Link to comment Share on other sites More sharing options...
aris Posted March 22, 2015 Report Share Posted March 22, 2015 Sugar is sugar - as has been said, different sized crystals. The thing to watch out for is that if you measure by volume, the weights may come out slightly differently. It may not make much difference here, but when measuring salt of different crystal sizes, it makes a huge difference in how something tastes. Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted March 23, 2015 Author Report Share Posted March 23, 2015 Cheers guys Quote Link to comment Share on other sites More sharing options...
GingerCat Posted March 30, 2015 Report Share Posted March 30, 2015 just remember you can add but not take away when you out the sugar in so take it steady. Quote Link to comment Share on other sites More sharing options...
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