The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Can you use cane sugar to sweeten apfelwein?

Reply
 
LinkBack Thread Tools
Old 08-29-2007, 04:23 PM   #1
St. Jon's Wort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 79
Default Can you use cane sugar to sweeten apfelwein?

Thinking about trying EdWort's apfelwein recipe for my wife. Was wondering if you could use table sugar along with the corn sugar? I figured since about 5% of the cane sugar is fermentable, not only would it sweeten it but raise the ABV as well.

What do you guys think?


Cheers everyone!

__________________

Last edited by St. Jon's Wort; 08-29-2007 at 04:24 PM. Reason: misspelled "apfelwein"
St. Jon's Wort is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2007, 05:19 PM   #2
sphericalcamel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Santa Barbara, CA
Posts: 86
Liked 1 Times on 1 Posts

Default

Not sure about that, but what we do is just make it with the normal recipe. Then I drink it like that, and my wife adds a little bit of apple juice to the glass when pouring to sweeten it up a bit (and cut down the alcohol too).

Might work for you.

__________________

Double Mutt Brewing!

On deck: More Apfelwein
Primary 1: 011 Trippel
Primary 2: 010 Wit
Primary 3: empty
Kegged: 009 Zaca Fire Ash Hefeweizen
008 Summer Hefeweizen

sphericalcamel is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2007, 05:24 PM   #3
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 44 Times on 37 Posts
Likes Given: 9

Default

Ed said he used corn sugar because it dissolves so much easier. I would agree, but you can use table sugar but I think the sweetness would be barely noticeable. Other suggestions are to use apple juice concentrate, splenda or lactose for sweetening.

__________________
Beerrific is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2007, 05:37 PM   #4
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 21,822
Liked 899 Times on 600 Posts
Likes Given: 26

Default

I use Splenda and honestly can't detect any twang. You could kill off the yeast with campden then back sweeten with anything. You just can't carb in bottles if you like it bubbly.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is online now
 
Reply With Quote Quick reply to this message
Old 08-29-2007, 05:44 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

I use cane sugar in my wines to sweeten without problems- however, you have to use sorbate and campden to stop any refermentation first. If you just add sugar without stabilizing, then you'll just boost your ABV and restart fermentation. Of course, once you stabilize, you can't bottle carbonate.

I think your figure of sugar being 5% fermentable is wrong. The sugar basically completely ferments. That's why it ferments to dry.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2007, 07:12 PM   #6
St. Jon's Wort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 79
Default

Quote:
Originally Posted by Yooper Chick
I use cane sugar in my wines to sweeten without problems- however, you have to use sorbate and campden to stop any refermentation first. If you just add Of course, once you stabilize, you can't bottle carbonate.

I think your figure of sugar being 5% fermentable is wrong. The sugar basically completely ferments. That's why it ferments to dry.
Oh..... I could have sworn I read somewhere that cane was only 5% fermentable and that is why your supposed to use corn sugar/dextrose during primary fermentation because if you did use cane then the beer would end up having a hard/sweet taste like cider because the fructose wouldn't ferment?

Cheers everyone!
__________________
St. Jon's Wort is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2007, 07:48 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

No, that's not it. While it's true that large amounts of sugar (corn or cane) will/can impart a cidery taste to your beer, it's not because it's nonfermentable.

I use regular grocery store sugar in all of my wines, and I make dry wines. Fructose is fruit sugar, like that found in blackberries. Table sugar is sucrose (from sugar cane), Dextrose is corn sugar. (Sucrose is glucose + fructose.) Basically what that means is that fructose and dextrose are simple sugars while sucrose is a complex sugar. They all still ferment pretty completely, as the sugar is fermentable. The difference is not in fermentability but in taste.

I'm no chemist, but that's the jist of it.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2007, 01:08 PM   #8
St. Jon's Wort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 79
Default

Quote:
Originally Posted by Yooper Chick
No, that's not it. While it's true that large amounts of sugar (corn or cane) will/can impart a cidery taste to your beer, it's not because it's nonfermentable.

I use regular grocery store sugar in all of my wines, and I make dry wines. Fructose is fruit sugar, like that found in blackberries. Table sugar is sucrose (from sugar cane), Dextrose is corn sugar. (Sucrose is glucose + fructose.) Basically what that means is that fructose and dextrose are simple sugars while sucrose is a complex sugar. They all still ferment pretty completely, as the sugar is fermentable. The difference is not in fermentability but in taste.

I'm no chemist, but that's the jist of it.

So, can I use regular table sugar in my brew? Sounds to me from what you're saying like they (corn, cane, fruit sugars) are all about the same?
__________________
St. Jon's Wort is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2007, 01:14 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Well, yes and no. Cane sugar in beer can impart a cidery taste, I understand, although I have no direct knowledge of that! But in cider, well, since the sugar ferments completely out you don't taste it (and even so, if it was a bit cidery, well, it's cider!).

So for wine, use regular table sugar. For cider, dextrose or regular table sugar. For beer, stay clear of large amounts of either!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2007, 03:00 PM   #10
Funkenjaeger
Feedback Score: 0 reviews
 
Funkenjaeger's Avatar
Recipes 
 
Join Date: May 2007
Location: Nashua, NH
Posts: 1,637
Liked 8 Times on 7 Posts

Default

corn sugar is glucose (aka dextrose) which the yeast can ferment directly. maltose (what you get from grain/malt extract) is broken up into glucose. sucrose has to get broken up into glucose and fructose.

I believe that fructose ferments differently, though I don't know much about what difference this makes, but it seems clear that table sugar (which gives some fructose) is not the same as maltose or dextrose (glucose only). Whatever the differences, I am guessing there is some reasoning behind sticking to glucose (malt, corn sugar) and not fructose (cane sugar).

I'd be interested in learning more about it if anyone who knows more would like to chime in

__________________
Funkenjaeger is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can I back sweeten Apfelwein in the keg after carbing it? Halldawg Cider Forum 9 10-16-2009 01:59 PM
Apfelwein with 100% cane sugar theganda Cider Forum 5 03-17-2009 03:45 AM
To back sweeten apfelwein. icu812 Wine Making Forum 1 02-10-2009 05:12 PM
corn sugar vs cane sugar for apfelwein socalamcor Wine Making Forum 13 10-11-2008 08:26 PM
How to Sweeten Apfelwein? nardonir Cider Forum 7 04-11-2007 04:11 AM