I have a friend who has a raisin wine recipe that calls for loaf sugar.
Can anyone help me as to what it is and where you get it?

Thanks,

Ted Elkins

Greeting Kinsmen,
The easiest answer is light brown sugar or even brown sugar is the closest you
will find in a grocery store. Or raw sugar if you are willing to pay health
food stores prices. For the project.
Its an old term for sugar. That came in a slumped form after the solids was
drained of water. Out of a super saturated solution. It was cheap (er) than in
its more refined whiter form.
Your older recipt calls for it because it was less expensive and did the job
(providing fermentable sugars) the molasis in brown sugar will give very
similar effect in flavor.
Cheers,
Cnut

information being sent to you.

> wrote in message =
...
I have a friend who has a raisin wine recipe that calls for loaf sugar.
Can anyone help me as to what it is and where you get it?

Thanks,

Ted Elkins

lump sugar =3D=20

loaf sugar
Fine crystalline white sugar in block form.
=20

Bakery

> wrote in message =
...
I have a friend who has a raisin wine recipe that calls for loaf sugar.
Can anyone help me as to what it is and where you get it?

Thanks,

Ted Elkins

Sorry but i beg to differ It's "fine crystalline white sugar"

"Lazurus106" > wrote in message =
...
Greeting Kinsmen,
The easiest answer is light brown sugar or even brown sugar is the =
closest you
will find in a grocery store. Or raw sugar if you are willing to pay =
health
food stores prices. For the project.
Its an old term for sugar. That came in a slumped form after the solids =
was
drained of water. Out of a super saturated solution. It was cheap (er) =
than in
its more refined whiter form.
Your older recipt calls for it because it was less expensive and did =
the job
(providing fermentable sugars) the molasis in brown sugar will give very
similar effect in flavor.
Cheers,
Cnut

Greeting Kinsman,
Really so what does a sugar loaf helmet look like then?
Mayhaps before the 16 th century its my version.
Why would the best white sugar be called that?
I really would like to know? Why would you use fine white sugar for vinting?
You would end up with a cidery taste so disliked in brewing.
Cheers,
Cnut

(Lazurus106) wrote in message >...
> Greeting Kinsman,
>
> You would end up with a cidery taste so disliked in brewing.
> Cheers,
> Cnut

That's very contested in brewing cirles. If this was the case, why do
Belgians use so much sugar without the cidery flavor?

Some people say this is a wives tale from the beer kits that had
people add sugar to increase the alcohol. The cidery flavor was
attributed to the sugar when in fact it was stale malt extract that
was the culprit.

I have never experienced the cidery flavor and I have added
significant amounts of sugar to some of my brews.

Andy

Greeting Kinsman,
Huh! could that be why Belgin beers have always tasted cidery to me? Or just
spolit (please don't flame me, its personal taste thing. my preferances in
beers are IPL or stouts so you can say nasty things back at me if you want).
So back to the new guys question is loaf sugar really a term for high end
white sugar these days?
Cheers,
Cnut

(Lazurus106) wrote in message >...
> Greeting Kinsman,
> Huh! could that be why Belgin beers have always tasted cidery to me? Or just
> spolit (please don't flame me, its personal taste thing. my preferances in
> beers are IPL or stouts so you can say nasty things back at me if you want).
> So back to the new guys question is loaf sugar really a term for high end
> white sugar these days?
> Cheers,
> Cnut


Spoiled if you tried lambics. They spoil them on purpose to get that
"unique" flavor. You can probably tell, I'm not a big fan of Lambics.
But the Belgian Abby ales and other non-lambic ales are, IMHO, very
tasty.

No flames, but there are as many different beers out there as there
are wines. Expand your horizons, grasshopper :-)

Andy

Greeting Kinsman,
I'm mostly a mead man (maker, drinker) granted I'll take an honest stout most
of the time over a snobby wine.
My dad is a wine well I cannot call him a snob as this story points out. He
does love traveling and visiting wineries and talking with the folk there.
In a old family winery in germany somewhere. My folks were enjoying a tour
when the owner a Baron of mature years greeted his guests in a very kind and
cultured way and brought out a couple of bottles of a fairly common white table
wine
or so the label stated. the group of mostly americans. Were pleased with the
attention but not impressed with the wine.
The good Baron asked what they though.t most of the group said it was Ok but
as it was just a cheap table white.
Dad in his usual rumble said he thought it was great! no flaws, beautiful
color, fine nose nose, complex flavor and true to the grape. (and probably a
dozen other complements to the wine but I forget them)
He also said that he wished that he was exporting it to the states as he would
put a couple of cases in his celler. The Baron positively glowed (per mom) You
know how it is when sombody catchs you doing something very well that you
didn't think anyone would notice.
The Baron took over the tour (apparently much to the shock of the tour guide
who said he never did that!) and showed them the whole opperation not just the
sanitised clean bits, and answered dads every question.
The Baron finished the tour bringing out a bottle of the wineries premeir Ice
Wine and letting everyone have a sip or two.
SO yes I try new things I also know that after having several people who love
Lambics pick them for me, they are not to my taste.
That doesn't mean I'm not willing to try one somebody I trust raves about.
just don't waste a whole glass on me till after I try a mouthfull.
I do try to follow Dads good example before I let my prejudices get in the way
of experiance.
Cheers,
Cnut