Ego Archive
Well-Known Member
I have been looking through a variety of recipes for cider, in preparation for starting my batch up this weekend. One thing I have been noticing is that all of the recipes seem to have apple juice, and cane sugar; is there a reason cane sugar is preferable to fructose?
I was thinking that since Apple juice concentrate is almost entirely sugar, it would make sense to just use that instead of sugar. Something like this:
5 gallons Apple Juice.
2 16oz. Organic Apple Juice Concentrate.
5 tsp. yeast nutrient
1 Red Star Wine Yeasts 5 grams. Cotes Des Blanc.
Possibly 1tsp Yeast Energizer, in a starter before pitching.
Any thoughts?
I was thinking that since Apple juice concentrate is almost entirely sugar, it would make sense to just use that instead of sugar. Something like this:
5 gallons Apple Juice.
2 16oz. Organic Apple Juice Concentrate.
5 tsp. yeast nutrient
1 Red Star Wine Yeasts 5 grams. Cotes Des Blanc.
Possibly 1tsp Yeast Energizer, in a starter before pitching.
Any thoughts?