Why add sugar to apple juice? I'm new to cider making, and not really sure why adding sugar to juice makes a better drink, but it seems to be the normal thing to do.
It's a cheap way to bump up the alcohol, but from what I've read, it also takes longer for it mellow out and become a decent drink.
I've done several gallons of cider using different juices, and yeasts to see how they turn out. The first couple I made up to 1.060 with sugar, but the rest I have just taken SG reading, added yeast and fixed airlock.
I've gone a little crazy because my local supermarket has gallons of juice at $1.59, and I just can't leave it there. All the yeast is slurry from beers, so it ends up at 16 cents a bottle.
I've not actually gotten around to drinking any yet. The first bottles will be ready for Christmas, and from what I have read, I've rushed them.
- What is the difference in taste between a cider made with juice and one with added sugar?
- Is there a difference in the time it takes to 'mature' it?
Most juices seems to come in around 1.050. I am perfectly happy drinking something around 6.5% alcohol. If it starts pushing 9%, I've got to be careful how many I have.
Interested to have input from experienced cider makers.