Brown Sugar?

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Daniel1980

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I was wondering if adding a cup of brown sugar to my already week old fermenting cider was a bad idea? I realize this might be a stupid question so please be gentle.
 
It will increase the alcohol content a smidge...and prolong the process a little, but I really don't see why it would be a bad idea...
 
It will increase the alcohol content a smidge...and prolong the process a little, but I really don't see why it would be a bad idea...

Agreed. Not a bad idea at all. I think your yeasties will even appreciate being fed NOW instead of in the beginning. I love the flavor that brown sugar adds to cider. It's subtle, but gives a nice little caramel hint.
 
No issues. You didn't change it very much either. Unless this is a 1 gallon batch (would still be subtle).
 
How much could I add to a 5 gal batch to make a difference in flavor? I started the batch with 2 cups of cane sugar and 5 gal of apple juice....or should I just add this on bottling day for flavor?
 
In my experience, 2 Cups (loosely packed brown sugar) in 5 gallons usually adds about .010 points.

So if I start with 1.050...2 cups will usually raise my gravity to 1.060

I should be using weight for this, but since it doesn't have to be exact, I just eyeball it ;)

(The disclaimer is...my measurements might be different that yours)
 
I added 2/3 of a cup of brown sugar to my first Apfelwein and didn't pick out any flavors. I added 1 lb (2.3 cups) to my second and its more noticeable but not dominant. I ended up with an OG of 1.062 for this second batch, but I also added 3 cans of frozen apple concentrate and a tidge of splenda.
 
How much could I add to a 5 gal batch to make a difference in flavor? I started the batch with 2 cups of cane sugar and 5 gal of apple juice....or should I just add this on bottling day for flavor?

You won't pick it out easily, brown is nothing more than cane with molasses added back in. Want that flavor add molasses.
 
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