We have been making sparkling wine for many years now and it is our practice to pick at lower brix and add sugar to raise them to 19. Generally, this is an increase of 1 to 2 brix. We have always used refined white sugar and the wife asked what if we were to use turbinado instead, what would be the difference. I couldn’t answer her so curious if anyone knows.
I am guessing that there wouldn’t be any noticeable difference as most is converted to alcohol and anything that isn’t should be in such small quantity that it likely isn’t perceived.
I think you’ll taste it. I’ve done beet vs cane sugar additions of 1-2 Brix and could taste the difference. And those were both refined white sugars. With turbinado there’s a lot of flavor. Personally I’d bee hesitant because turbinado flavor is very deep and molasses-y, which may muddy the flavor, especially if you’re going for something crisp or light. But you never know, and I’m also curious to hear the results so on that level I fully support this idea!!
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Thanks Ben. We have talked about doing a split batch next year so if we do will let you know how it works.
Which did you prefer in beet vs cane? Ive heard of beet being used but also of cane being sold out during some vintages…
Cane, always, in all situations.
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