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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Sugars
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Old 06-20-2008, 03:38 PM   #1
will_cbe
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Does anyone know which is better to use when making hard cider? White sugar, light brown sugar, or dark brown sugar? I've done a small test batch with no additional sugar, and that turned out pretty well, but it had little kick.

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Old 06-20-2008, 05:14 PM   #2
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traditional british-style cider typically has an ABV of about 5-7%. Did your cider have that much of a kick/ABV?

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Old 06-20-2008, 05:28 PM   #3
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Quote:
Originally Posted by Cugel View Post
traditional british-style cider typically has an ABV of about 5-7%. Did your cider have that much of a kick/ABV?
5% maybe. Never did any measurements (don't usually measure the must). I made 1.5 gallon batch of cyser, and used the remaining 1/2 gallon to see how cider would turn out. A lot better than I expected, so I'm making more.
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Old 06-20-2008, 06:38 PM   #4
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Why don't you do an experiment and see which sugar you prefer? One gallon each of cane sugar, brown sugar and so on? This may be a personal taste thing, or there could be systematic differences that lots of people notice when using one sugar over another. I'd probably recommend corn sugar as it's easily dissolved at room temps and seems to work well in apfelwein.

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Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.


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Old 06-21-2008, 01:36 AM   #5
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I've used dextrose, brown sugar, and no sugar. After tasting the different ciders, my personal favorite is no sugar at all.

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