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Old 10-06-2012, 05:31 PM   #1
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Default How to add sugar to cider...?

So I am going to make an apple, cranberry, raspberry cider and I'd like to up the gravity a bit. Because I don't want to water the cider down, I'd like to dissolve the sugar straight into the juice. I have heard it is not a good idea to boil the juice, but what about just heating it up enough to dissolve the sugar into it? Secondly, if I do this, should I add campden tabs to the must because I didn't boil the sugar? The juice is already pasteurized, but preservative-free...

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Old 10-06-2012, 07:02 PM   #2
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You can dissolve a lot of sugar in a rather small amount of quite warm water or juice. I normally just pour my sugar into my juice slowly as I run my degassing whip. It mixes in quite well. They yeast will find it

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Old 10-06-2012, 07:12 PM   #3
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Originally Posted by roadymi
You can dissolve a lot of sugar in a rather small amount of quite warm water or juice. I normally just pour my sugar into my juice slowly as I run my degassing whip. It mixes in quite well. They yeast will find it
Yes, but do I need to add a campden tablet? I am not sure if the sugar has any wild yeasts in it or not... I know the juice doesn't because it is pasteurized.
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Old 10-06-2012, 11:09 PM   #4
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Search my raspberry cider, it's made with cranberry raspberry cocktail and store bout apple juice, just search agents raspberry cider.
I used black tea and raspberry zinger tea in mine, so I dissolved the sugar into the strong tea I made

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Old 10-06-2012, 11:34 PM   #5
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Search my raspberry cider, it's made with cranberry raspberry cocktail and store bout apple juice, just search agents raspberry cider.
I used black tea and raspberry zinger tea in mine, so I dissolved the sugar into the strong tea I made
Thanks, but I am not looking for a recipe... I am just wondering if I should add a campden tablet to kill off any yeast in the sugar. Maybe I should ask a more specific question: if I add sugar to already pasteurized juice, do I need to use campden tablets or can I just go ahead and pitch the yeast?
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Old 10-07-2012, 04:03 AM   #6
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I've never used campden if the juice is pasteurized, I would go ahead, if there is anything growing in the sugar which there probably isn't your yeast should over power it.

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Old 10-07-2012, 04:13 AM   #7
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I use granulated sugar to up the gravity of my brew all the time. I've never used campden tablets and never had a problem.

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Old 10-07-2012, 01:18 PM   #8
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Pathogens cannot survive in pure sugar/honey. You ever heard of spoiled sugar?

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Old 10-07-2012, 05:01 PM   #9
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Pathogens cannot survive in pure sugar/honey. You ever heard of spoiled sugar?
No, I suppose I have never heard of spoiled sugar. Thanks for the help ya'll. I honestly wasn't sure and I really didn't want to use campden tabs if I didn't have to. I also really didn't want to end up with a spoiled batch. SO, I'll just go ahead and add the sugar and not bother with the campden tabs. I wish you all lived in Portland, Oregon so I could give you a pint of cider (when its done) as a token of my appreciation
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Old 10-07-2012, 08:56 PM   #10
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I wish you all lived in Portland, Oregon so I could give you a pint of cider (when its done) as a token of my appreciation
Well I normally don't give my address over the web, but if you are feeling really appreciative I could make an exception for free cider.
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I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied
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