Brewkowski
Well-Known Member
I was planning on my first attempt at a cider and lots of recipes call for brown sugar, honey, or molasses, what about using undiluted juice concentrate as a sugar? I know with beer people warn of using too much sugar due to poor tastes, but several cider recipes call for 2lbs or so of additional sugars. I guess cidery off flavors for a cider might not be a concern? Anyway, I was curious if anyone had done this, and if so, did you take gravity readings of the concentrate for calculations?