g_rath
Well-Known Member
I was just thinking about my next batches of cider and i was wondering if anyone has used DME instead of sugar. The thought to this was that the DME would replace the sugar for extra fermentables and would add nutrients for the yeast. But I was not sure if it would effect the flavor much. Any thoughts? And how much would one add? I havent had any problems with my last batches of cider, this is just more of an intellectual exercise. And maybe another experimental batch.