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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Why add sugar to cider?
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Old 03-29-2013, 10:58 AM   #1
sathrovarr
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Default Why add sugar to cider?

Hi,
I've "brewed" the UpstateMike's Caramel Apple Hard Cider but I didn't add any Dextrose at the beginning. The OG was 1.045.
Now it's 2 weeks later and the fermentation still going but the gravity is 1.022.
If I had added the Dextrose at the beginning would the fermentation go faster?
What is the reason for adding Dextrose to ciders?

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Old 03-29-2013, 10:59 AM   #2
latium
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Quote:
Originally Posted by sathrovarr View Post
What is the reason for adding Dextrose to ciders?
To increase the alcohol content.
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Old 03-29-2013, 01:48 PM   #3
Pickled_Pepper
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I've actually found that if I don't add at least a little brown sugar to my ciders, it throws off a lot more sulfur. I do boil the sugar with raisins so that might have something to do with it, but if I ferment straight juice, it produces a lot more funk.

I rarely use enough sugar to alter my gravity more than .010 or so.

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Old 04-03-2013, 11:45 AM   #4
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Increase alcohol content, or too carbonate when bottling.

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