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Old 03-29-2013, 09:58 AM   #1
Apr 2012
Tel Aviv, Israel
Posts: 55

I've "brewed" the UpstateMike's Caramel Apple Hard Cider but I didn't add any Dextrose at the beginning. The OG was 1.045.
Now it's 2 weeks later and the fermentation still going but the gravity is 1.022.
If I had added the Dextrose at the beginning would the fermentation go faster?
What is the reason for adding Dextrose to ciders?

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Old 03-29-2013, 09:59 AM   #2
latium's Avatar
Jan 2013
Tempe, AZ
Posts: 110
Liked 20 Times on 19 Posts

Originally Posted by sathrovarr View Post
What is the reason for adding Dextrose to ciders?
To increase the alcohol content.

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Old 03-29-2013, 12:48 PM   #3
Nov 2011
Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts

I've actually found that if I don't add at least a little brown sugar to my ciders, it throws off a lot more sulfur. I do boil the sugar with raisins so that might have something to do with it, but if I ferment straight juice, it produces a lot more funk.

I rarely use enough sugar to alter my gravity more than .010 or so.

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Old 04-03-2013, 10:45 AM   #4
Mar 2013
Posts: 15

Increase alcohol content, or too carbonate when bottling.

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