I brewed with maple sugar and that was very nice. Was therefore wondering if any other tree saps had any potential.
I only found limited information about the potensial of palm sugar in wine/mead making. Anybody got any experiences? Experiences with fermenting on its own or in combination with other ingredients.
I only found limited information about the potensial of palm sugar in wine/mead making. Anybody got any experiences? Experiences with fermenting on its own or in combination with other ingredients.