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Old 12-06-2008, 06:06 AM   #1
goodbyebluesky82
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Default candi sugar in cider?

I've used brown sugar in a cider once and liked the dark buttery taste from the molasses.

What do you think dark candi sugar would do for a cider?

Not worth the money when I can just use brown sugar?

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Old 12-06-2008, 04:42 PM   #2
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Originally Posted by goodbyebluesky82 View Post
Not worth the money when I can just use brown sugar?
Answered your own question
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Old 12-06-2008, 07:33 PM   #3
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A related question: Does the crystalline structure of the belgian candi sugar help it to not fully ferment, thus adding more sweetness to the cider than brown sugar would?

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Old 12-07-2008, 02:51 AM   #4
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Originally Posted by wendelgee2 View Post
A related question: Does the crystalline structure of the belgian candi sugar help it to not fully ferment, thus adding more sweetness to the cider than brown sugar would?

That kinda kints at the heart of my question. Brown sugar leaves behind some unfermentables compared to dextrose or plain white sugar. I assume candi sugar does as well, and was wondering how it compared in its fermentability, and flavor it left behind.

I'm not very familiar with belgian beers so had no idea what flavor was imparted by candi sugar and how it compares to regular brown sugar.
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Old 12-07-2008, 03:17 AM   #5
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all belgian candi sugar is is an inverted cane sugar. your better off just using a straight maple syrup or such natural sugar

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Old 12-07-2008, 06:27 AM   #6
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I'd use plain old brown sugar, it's cheaper & will impart pretty much the same flavour as the candi sugar. If you want more of that dark, molasses flavour, try using some actual molasses, go easy though, a little molasses goes a long way. I used 8oz. in 3 gallons of cyser & it comes through rather nicely, but any more & it would've overpowered the honey & apple. With cider, I'd use even less, maybe try starting with 1oz molasses & see how you like it, then move on to 2oz & see how that works for you, and so on. Regards, GF.

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Old 12-07-2008, 01:22 PM   #7
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all belgian candi sugar is is an inverted cane sugar. your better off just using a straight maple syrup or such natural sugar
Good point, maybe I'll try something like a turbinado sugar or that "sugar in the raw" stuff that hasn't been processed so much. (since regular brown sugar is just heavily processed white cane sugar with molasses added back in)
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Old 12-07-2008, 05:48 PM   #8
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all belgian candi sugar is is an inverted cane sugar. your better off just using a straight maple syrup or such natural sugar
I thought Belgian candi sugar was derived from sugar beets.
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Old 12-08-2008, 06:35 AM   #9
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Hm... sugar beet wine?

Interesting red color, I wonder if that gives it antioxident powers?

;-)

I would think that rock sugar would slow the fermentation down considerably, but you're have to kill the yeast to stop it anyway. Your OG and FG would be un-related, because you would have sugars being constantly released -- you would not have a hard reference point for the OG. I think that your ABV would also be lower as you would probably want to quash the yeast so you would bottle it, or you'd wind up having a much longer fermentation to get all of the sugars converted.

Hey, I wonder if that would yield an "aged while fermented" cider? Probably not, as only part of the cider would be aging at any given point in time, and none of it would be aged the same amount at the other parts. I am getting dizzy.

If you're looking for information on final flavor differences, I can't help you there, as I'm still fermenting my first batch(es). :-)

If you're looking for sweeter finish, I think the two options are, stop the fermentation sooner (lower ABV and you have a kill off the yeast) or follow through to final ABV where the yeast start to die out naturally, and then back sweeten.

All of this is supposition. :-D

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Old 12-08-2008, 06:09 PM   #10
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Quote:
Originally Posted by JoeSponge View Post
Hm... sugar beet wine?

Interesting red color, I wonder if that gives it antioxident powers?

;-)

I would think that rock sugar would slow the fermentation down considerably, but you're have to kill the yeast to stop it anyway. Your OG and FG would be un-related, because you would have sugars being constantly released -- you would not have a hard reference point for the OG. I think that your ABV would also be lower as you would probably want to quash the yeast so you would bottle it, or you'd wind up having a much longer fermentation to get all of the sugars converted.

Hey, I wonder if that would yield an "aged while fermented" cider? Probably not, as only part of the cider would be aging at any given point in time, and none of it would be aged the same amount at the other parts. I am getting dizzy.

If you're looking for information on final flavor differences, I can't help you there, as I'm still fermenting my first batch(es). :-)

If you're looking for sweeter finish, I think the two options are, stop the fermentation sooner (lower ABV and you have a kill off the yeast) or follow through to final ABV where the yeast start to die out naturally, and then back sweeten.

All of this is supposition. :-D
I'm not asking because I'm concerned with sweetness. I am curious what the difference is, subjective as it may be to each individual, of what each type of sugar imparts in terms of flavor firstly, and secondly residual sweetness... which isn;t as much of an issue because that can be adjusted by backsweetening.
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