are all sugars sugars? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > are all sugars sugars?

Reply
 
Thread Tools
Old 01-03-2012, 10:51 PM   #1
MontyKi
Recipes 
 
Nov 2011
Columbus, OH
Posts: 16


I made my hard cider's first fermentation using honey as the nutrient for the yeast. After allowing the yeast to completely consume the sugars, I added more honey for the second in-bottle fermentation. The end product has been delightful, but rather much less honey presence than expected.

Is my conclusion that: no matter what nutrient used in the first of a 2 step fermentation, it's flavor is for the most part lost, if not also in the 2nd fermentation step, then why not just use a cheap (corn sugar) nutrient at least in the first fermentation?

How to preserve the honey flavor? Or any flavor, if for example using maple syrup as the nutrient (sugar)?

Cheers,

Monty

 
Reply With Quote
Old 01-03-2012, 10:53 PM   #2
GilaMinumBeer
HBT_LIFETIMESUPPORTER.png
 
GilaMinumBeer's Avatar
Recipes 
 
Jan 2008
Posts: 58,312
Liked 7377 Times on 6066 Posts


Don't use it for fermentation.

Backsweeten with it after all fermentation is done and the yeast is dropped to preserve the flavors because otherwise, you'd have to use nothing BUT said sugar to capture the subleties of it post fermentation. (Ex: Mead, Cider)

 
Reply With Quote
Old 01-04-2012, 02:01 AM   #3
MontyKi
Recipes 
 
Nov 2011
Columbus, OH
Posts: 16

Thank You... yet, if my goal is dry sparkling honey wine, carbonated in-bottle during fermentation, then how to back-sweeten?

Montgomerry

 
Reply With Quote
Old 01-04-2012, 03:03 PM   #4
Isometric
Recipes 
 
Dec 2011
Santo Domingo, Dominican Republic
Posts: 30
Liked 1 Times on 1 Posts


If you want it to be dry why would you back sweeten? To back sweeten you just add sugar, so that the fermentation doesn't continue you can add non fermentable sugars like splenda or add a fermentable sugar and keep in the fridge so fermentation doesn't restart or stove top pasteurize
to kill the yeast.

 
Reply With Quote
Old 01-04-2012, 03:24 PM   #5
Devo9
Recipes 
 
Oct 2011
Winnipeg, Manitoba
Posts: 433
Liked 28 Times on 26 Posts


First off, you are adding honey as a fermentable, not a nutrient. Just an FYI

Secondly, you do not lose the flavor of the honey, it just isn't what you might expect after the sugars have been fermented out. Aging may bring about stronger, more recognizable honey flavors from what I hear. However you may also want to look into the type of honey you are using (try buying from an Apiary), store bought honey may come out a bit bland from what I read. This may explain why you can't taste anything noticeable.

Bottle pasteurizing will retain more recognizable honey taste, since you'll still have some of the sugars, but only do this if you want a sweet cider (or cyser as it is called when made with honey).

If you do want to use corn sugar, check out Ed Wart's Apfelwein in the stickies of the wine section. I am trying to make it for the first time now and I hear it is great!

Oh and from what i have read on these threads, you should notice a difference in taste between the Apfelwein and the Cyser you made. But you won't know till you try...
__________________
Signature Rock Meadery

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blending Sugars? WallyBear Cider Forum 1 11-23-2011 01:59 AM
First cider, need help on sugars. lotbfan Cider Forum 5 10-28-2010 05:26 AM
Different sugars to fortify? scone Cider Forum 1 11-01-2009 11:36 PM
Non-fermentable sugars NPwino Cider Forum 1 10-24-2009 07:14 PM
Sugars will_cbe Cider Forum 4 06-21-2008 12:36 AM


Forum Jump