slanderkin
Member
I was doing some experiments with different sugar types to back sweeten cider and I found I really liked how brown sugar tasted. I added some to a batch of cider I was moving to secondary and as you would expect it really muddied the color of my previously clear cider. My cider is still pretty clear (you can see some stuff through it) but pretty dark tinted.
Is there anyway to get the cider to be clearer and not to darkly tinted or is this just one of consequences of using brown sugar? If not is there a way to keep the brown sugar flavor mostly there while scaling back how much you use to keep the color lighter?
Is there anyway to get the cider to be clearer and not to darkly tinted or is this just one of consequences of using brown sugar? If not is there a way to keep the brown sugar flavor mostly there while scaling back how much you use to keep the color lighter?