I feel like I am getting a college education on this forum. Wow there is a ton of information on here. I have finally gotten to the point of realizing that I don't know what what I didn't even knew existed. What I am trying to say is that I had no idea how ignorant I was.
I have spent countless hours reading everything I could on this forum and finally signed up when I figured I need to nail a few things down.
I really like doing the ciders. It has already become an obsession after only a few months. I finally started branching off with some fresh elderberries I picked yesterday, but that is a whole other topic.
My question for everyone today is: What is the effects of blending sugars in fermentation?
What happened is that I had made three 1 gallon batches of apple cider; adding two cups of sugar to each batch. One was with white sugar, one was with corn sugar and one with wildflower honey. I wanted to experiment with different sugars and see what they did to the taste.
With each batch I had made more than would fit in a jug, so I put the left overs in a forth jug. This made up 2/3 of a gallon in the forth jug and I did not want to have a short gallon so I made a sugar water solution of 1/3 gallon of warm water and 1 cup of brown sugar and added it. I used Champagne yeast in all four jugs.
The combination jug is still bubbling long after the others have slowed down. The jugs are all kept at 66 degrees. I cold crashed the cider that I used honey in when I liked the taste. It ended up at about 6% abv. Now I have not tested the blended sugar batch, but I did taste it. It was way hotter than the original honey cider, yet was still sweet and carbonated.
Is this because I blended the sugars and it is acting different? All four jugs were at 22 brix when I put them in the jugs.
Anyhow, I am having a ball and drinking my new hobby makes me a jolly good fellow.