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Old 10-16-2007, 08:23 PM   #1
killian
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Default fermentation whats the difference between beer and cider

are all of the residual sugars in beer non-fermentable? I want to make some cider I have a bunch of lalvin d-47 and a few pound of honey and brown sugar.
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I would rather not keg this but I would like it to turn out sweet. any one have any luck with splenda or lactose? would malto-dextrine help at all?
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I know this keeps coming up but just thought I would bring it up again



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Old 10-16-2007, 10:14 PM   #2
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Yes

Rack it, sweeten to taste with Splenda or lactose, prime and bottle. Very few people find MD sweet.



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Old 10-16-2007, 11:35 PM   #3
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md is more for mouthfeel right?

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Old 10-17-2007, 04:27 AM   #4
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Quote:
Originally Posted by killian
are all of the residual sugars in beer non-fermentable? I want to make some cider I have a bunch of lalvin d-47 and a few pound of honey and brown sugar.
-
I would rather not keg this but I would like it to turn out sweet. any one have any luck with splenda or lactose? would malto-dextrine help at all?
-
I know this keeps coming up but just thought I would bring it up again

From my experience Brown Sugar adds a bit of a twangy taste to cider. I would really watch how much you use if any at all. I wouldn't use Splenda because it tastes horrible and may be bad for you (splendaexposed.com).

For a sweeter tasting cider I've had really good luck with Saccharum. I made a modified Ed. Worts Apfelwein with C&H's Baker's Sugar which instead of fermenting to a dry consistencey stayed sweet tasting... I would really recommend trying cane sugar instead of dextrose in cider.


Hope this helps a bit...
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