Sugar to use for Cider ?

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What is the best sugar to use for brewing cider ?

Why not just use dextrose ?



Re: Sugar to use for Cider ?
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The best sugar to use is the naturally occurring sugar in the cider, i.e.,
you don't need to add any, but if you do, dextrose will pump up the alcohol
without wrecking the flavor.  I made a cider a couple of years ago with 3
gallons of pure cider plus 2.5 pounds of corn sugar.... whoops!  I mean, it
tastes just wonderful, however it tastes a heck of a lot like ethanol...
since it is 11% alcohol by volume!!!  If I had just used the cider itself, I
probably would have ended up with the usual 4 or 5% alcohol.  Next time I'll
get it right....

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish



Re: Sugar to use for Cider ?

David M. Taylor wrote in message ...
:> What is the best sugar to use for brewing cider ?
:>
:> Why not just use dextrose ?
:>
:
:The best sugar to use is the naturally occurring sugar in the cider, i.e.,
:you don't need to add any, but if you do, dextrose will pump up the alcohol
:without wrecking the flavor.  I made a cider a couple of years ago with 3
:gallons of pure cider plus 2.5 pounds of corn sugar.... whoops!  I mean, it
:tastes just wonderful, however it tastes a heck of a lot like ethanol...
:since it is 11% alcohol by volume!!!  If I had just used the cider itself,
I
:probably would have ended up with the usual 4 or 5% alcohol.  Next time
I'll
:get it right....

well the kit i have says throw in a kilo of sugar . .  hey who am I to argue
with such wisdom. i think scrumpy jack rates about that high and I JUST LOVE
scrumpy jack. i ain't looking forward to all that sugar in me hangovers but.
i better use the hydrometer properly this time because the sugar's already
gone into the wort  . . .  ooops.
:
:--
:Dave
:"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
:Genesis, 1973-ish
:
:



Re: Sugar to use for Cider ?
If you want a better tasting cider use some frozen apple juice
concentrate (without preservatives like potassium sorbate) in addition
to your juice or pressed cider.  The extra sugar in the concentrate
will bump up the alcohol content AND since it's just condensed apple
juice it will add flavor.  I know some brewers who use honey and I've
used grade B maple syrup with a little brown sugar to give a little
color to my cider.  The only downside to honey and maple syrup is a
longer fermentation.  The upside is an extra little something for the
drinker to enjoy.

I probably wouldn't add pure sucrose to the cider unless I was
fermenting a really high quality "thick" juice.  You could add some
dextrose, but go sparingly.  I used a little too much brown sugar once
and it took about a year for the taste to mellow to something I
enjoyed.

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