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 Message 18440 of 39187 in General Discussion
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Subject: Re: Rookie question - bar sugar
From: Josh
Posted: Wed Apr 13. 2005, 14:57 UTC
Followup to: "Rookie question - bar sugar"  by Mr. Monk  (Wed Apr 13. 2005, 14:27 UTC)
Most bars use a "superfine" sugar, which could be your problem, if you're 
using the standard kitchen variety that tends to be substantially more coarse.


-- 
Cheers! - Josh @ BarSim
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