corexcore

Recipes 

Has anyone tried using corn syrup as a fermentable? I know the high-fructose stuff gets a pretty bad rap in America, at least, and really it isn't great for you, but in the end its mostly bad because its just highly concentrated sugar, and because we eat too much corn based food. Whatever.

I have some corn syrup on hand and know that it is a sugar, the sugar in it being fructose which is fermentable. Does it leave off flavors? Has anyone tried using it? I'd be interested in how it came out, any input would be appreciated.

GilaMinumBeer

Recipes 

Most of them have vanilla as a flavoring. They are 100% fermentable. Aside from teh vanilla, they serve to lighten body and/or dry out the finish.

Edit: Whoops! Edited for context.

david_42

Recipes 

Since you posted in the cider forum, I'd say no problem. But watch out for vanilla.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

acousticnewton

Recipes 

I used the Corn Syrup w/vanilla in it. There really isn't much at all, just boil it for 5-10 minutes in some water. The last batch I used 2# Corn Sugar and 1#Corn Syrup, just to add a bit of alcohol boost. Drinking some now and its pretty good, still has a little apple flavor, but it fermented out well, about 7% abv or so.

tl;dr yes you can use corn sugar, just boil it like you would any other sugar before adding

manticle

Recipes 

No particular sugar leaves off flavours in and of itself - it depends on how it is used and how the yeast deals with it.

Sure it would be fine to use fructose syrup but in my experience cider doesn't need extra fermentables. It's easy to make a 6% cider using preservative free juice and the right yeast. Sugar just dries it out too much (and cider dries out enough on its own) . If you need it to bang your head, just add some brandy.