Here's a quote from the musketeer.ch. The author had done extensive testing with different black powders, homemade and commercial. Check out the chart below:
"The influence of the kind of wood on the properties of black powder
In Switzerland, the only remaining powder mill (poudrerie d'Aubonne) buys black alder fromYugoslavia as a raw material for charring. It's delivered as fagots already peeled. By the way, the peeling isn't done as a favor to the Swiss powder miller; - since the bark is marketed by the peelers as a laxative. In the middle ages, mostly willow and hazel wood were used. Grape wood is also mentioned. But, as I tested in the 1980s, any wood will provide a good black powder. As the graph below shows, most of them beat the commercially manufactured powders (last three columns).
Fig. 3: The recipe of all these home-made powders was 100 parts saltpeter +17 parts sulfur + 16 parts charcoal charred at 400°C. The diagram shows the muzzle energy measured with a three band Enfield rifle Cal. 58 (blue columns) and a Mang Pistol Cal 38 (red columns).
To compare the test powders with commercially available powders the last three tests were done with ..1) Swiss black powder, grade 2 from the poudrerie Aubonne. ..2) American Goex powder, grade 3F, ..3) French powder "poudre de chasse" (hunting powder)".