(SGR108) Preferred by most beermakers over store bought cane sugar to increase a recipes potential alcohol and to prime beer bottles. Also, preferred by many winemakers for its cleaner, crisper flavor qualities. Yeast naturally ferments Corn Sugar more easily than cane sugar because of its simple molecular structure. The yeast, in turn, produces less off flavors than are normally present when fermenting more complex forms of sugar. Net Weight 1 pound.