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Old 08-05-2010, 06:33 PM   #1
Jun 2010
Ottawa, Canada
Posts: 165

Does anyone know if their would there be big taste difference between a fermentation using dextrose or cane sugar if you let it ferment to complete dryness ?


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Old 08-05-2010, 08:21 PM   #2
Mar 2010
Long Island NY
Posts: 290
Liked 3 Times on 3 Posts

could be wrong but I think cane sugar would leave more residual sugars then corn sugar.

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Old 08-06-2010, 03:43 PM   #3
Nov 2009
Portland,Or, Clackamas, Oregon
Posts: 97
Liked 1 Times on 1 Posts

i believe you need to invert cane sugar.....boil with a tablespoon of lemon juice or citric acid to convert to a simple sugar

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Old 08-06-2010, 03:57 PM   #4
Oct 2007
Charlottesville, VA
Posts: 1,333
Liked 156 Times on 65 Posts

Both cane and corn sugars will leave some residual taste in the cider. Dextrose is a little more beery tasting, which is why a lot of people think it has a neutral taste (it doesnt, you just cant pick up the taste in beer)

I've done a bit of experimenting with different sugars and IMHO, the closest taste to natural apple sugar after it ferments out is a mix of 1/3 dextrose and 2/3 turbinado. The difference is pretty subtle though.

If you are fermenting to complete dryness, you are better off adding no sugar, you will get more apple taste. If you stop the ferment early, adding sugar can be helpful because the yeast will go thought the simple cane and corn sugars first (along with the simple apple sugars) and be easier to stop before it can ferment out the longer chain apple sugars (which is where most of the flavor is)

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