Nope.
Just plain ole table sugar.
Supposedly when using brown sugar, sinse it ferments most of the sugar out the residual flavor i've heard is not pleasant.
Sinse i `finish` these ciders (add flavors in secondary) i generally want the sugar to be neutral as to not distract from the other flavors.
If i were to make the sugar be the standout flavor, i'd use a Belgian candy sugar as it is easy to make. But i've read a few pages here claiming that there was little difference between using a Belgian candy sugar and regular table sugar... I guess YMMV
Brown sugars supposedly have a high molasses content and having made a molasses wine (and not really liking it) I've intentionally avoided putting it in my ciders.
Just plain ole table sugar.
Supposedly when using brown sugar, sinse it ferments most of the sugar out the residual flavor i've heard is not pleasant.
Sinse i `finish` these ciders (add flavors in secondary) i generally want the sugar to be neutral as to not distract from the other flavors.
If i were to make the sugar be the standout flavor, i'd use a Belgian candy sugar as it is easy to make. But i've read a few pages here claiming that there was little difference between using a Belgian candy sugar and regular table sugar... I guess YMMV
Brown sugars supposedly have a high molasses content and having made a molasses wine (and not really liking it) I've intentionally avoided putting it in my ciders.