By using brown sugar you are already adding small amounts of molasses. Brown sugar is just white sugar mixed with molasses.
My favorite batch of cider to date is one made with molasses and brown sugar. Added a nice amber color to the finished cider and left just a touch of residual sweetness from the non-fermentable sugars. I also backsweetened it with 2Tbsp of Xylitol per gallon.
recipe here:
5 gal fresh pressed cider (UV treated)
24oz Grandmas molasses
24oz dark brown sugar
1 tbsp yeast nutrient
1tsp pectic enzyme
Lalvin D47 yeast, primary only for 6-8 weeks or till clear, then bottled with 5oz corn sugar and 10 Tbsp Xylitol.
I have made cider with honey, brown sugar, cane sugar. It has become apparent I always tend to like the ciders with brown sugar. If its true that brown sugar is cane sugar mixed with molasses, could it be something about the molasses I seem to like? I thought since I saw it in the thread somebody may be able to clue me icon just what it does for added flavor
Out of curiosity - when are you adding the molasses and sugar to the cider? Are you adding it directly to the fermentation vessel, or are you perhaps adding it to a small amount of cider before adding it to the fermenter?
I'm tempted to try my next cider with brown sugar over white cane sugar. I usually add 5 cups or 5 pounds of sugar per 5 gal. of cider. Do you think the same amount of brown sugar is appropriate?
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