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Old 05-20-2008, 11:08 PM   #1
Parker36
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Default Edworts Apfelwein question

Has anybody put together a comparison of using different sugars? I've seen threads dedicated to using different kinds of yeast (from wheats, to cidar, to wine strains) but nothing on the additional sugars. What difference does adding concentrate, dextrose, brown sugar, table sugar, etc have on the taste?

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Old 05-21-2008, 03:17 PM   #2
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Nobody has tried anything but dextrose? Come on, I know you are out there.

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Old 05-21-2008, 03:20 PM   #3
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I only use Dextrose (corn sugar). Some folks have had success with brown sugar and turbinado sugar.

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Old 05-21-2008, 03:22 PM   #4
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I've used more cans of apple juice concentrate...

The cool thing about cider (or homebrewing in general) is that it's VERY open for interpretation. Experiment! Do what you might think is cool.....just don't add mayonnaise or anything

Have fun

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Old 05-23-2008, 03:30 PM   #5
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I used 5 gal apple juice and 2 lbs of Dark Brown Sugar. I was thinking that it would leave just a trace of unfermtable sugars. However, it OG of 1.060 and when I racked it a month later the gravity was 1.000

Very dry and tastes great. I don't know if I can wait any longer.

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Old 05-23-2008, 03:32 PM   #6
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I used brown sugar in my first batch and it was much better than the second, which was all dextrose.

Next time I'm going just apple juice and montrachet.

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Old 05-23-2008, 03:39 PM   #7
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I use two lbs of honey when I make it. I've never tried with dextrose, so I can't really comment on any difference.

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Old 05-23-2008, 03:49 PM   #8
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I made my first batch a few days ago, and I used pure table sugar so when it gets done I'll let you know how it tastes.

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Old 05-23-2008, 03:55 PM   #9
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Ive used both honey and dextrose. Its like a weak cyser with honey....

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