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View Poll Results: Which sugar do I add to my next batch of Cider?
Table Sugar (cane) 2 6.90%
Honey 6 20.69%
Brown Sugar 10 34.48%
Dextrose 11 37.93%
Voters: 29. You may not vote on this poll

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Old 10-19-2007, 04:37 AM   #1
Crazytwoknobs
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I'm going to be doing a batch of cider on Sunday, as I'll be bottling the batch that has been in my carboy for over a month. Dominick's also has super cheap organic cider right now, so I figure it's a good time to stock up. Here's what I've decided:

It will be about 5 gallons.

I'll be using either WLP300, WLP720 or Wyeast 3068.

I'd like to up the ABV.

Which source of extra sugar should I use?


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Old 10-19-2007, 06:42 AM   #2
Adolphus79
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I don't add any sugar if I'm making my New England Hard Cider (fresh cider & yeast only), but if you're going to add sugar, you should use dextrose...



 
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Old 10-19-2007, 02:32 PM   #3
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My friends and I have made EdWort's Apfelwein using dextrose exactly according to the recipe, and also using the exact same apple juice profile we made a cyser with Killer Bee honey (dark and malty) which we then pitched onto a cake of 3068 from a beer.

I haven't had the chance to taste them yet, but my friends reported that they didn't like the Apfelwein much at all, but that the cyser was fantastic. "Lock this stuff away from me so I don't drink it all" was one of their comments.

Looking forward to tasting them both myself soon.

 
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Old 10-19-2007, 03:10 PM   #4
beerdad
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I use corn sugar is that the same as dextrose? Another good way to up the abv is apple juice concentrate. It also leaves more apple taste behind.
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Old 10-19-2007, 03:25 PM   #5
Brakeman_Brewing
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i made my first batch of cider last week using brown sugar...unfortunately its obviously not done yet so i cant tell you how it came out!

 
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Old 10-19-2007, 05:16 PM   #6
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I would think that brown sugar and honey would add a residual richness, while table sugar would bring some generic sweetness and dextrose would just ferment out and add nothing but more alcohol.

I used a pint of real maple syrup in my last batch. It is only a week into fermentation so I have no idea what it will be like. But I voted Brown Sugar.
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Old 10-19-2007, 05:41 PM   #7
Piazzon12
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corn sugar

 
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Old 10-19-2007, 05:50 PM   #8
Crazytwoknobs
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My understanding is that corn sugar and dextrose are the same thing.
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Old 10-19-2007, 06:07 PM   #9
DraconianHand
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My vote is for brown sugar. Of the four fermentables listed in the poll, the only two that would contribute flavor to your cider would be honey and brown sugar.

The flavor from the honey might be too delicate to really be noticed. I brewed Apfelwein, but substituted brown sugar for dextrose and it came out great. Since I haven't done a side by side comparison of ciders using different adjuncts, I can't tell you specifically if and what flavors to expect.
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Old 10-19-2007, 06:17 PM   #10
Fish
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DraconianHand - when you used brown sugar did you replace pound per pound brown sugar for dextros?


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