I've got a question about the initial sugar added to my cider mix. I tried searching, but it didn't quite answer my questions, so I'll try to be clear. This is my first batch of cider.
I picked up five gallons of unpasturized cider from a local orchard thru my local brew shop and I just set it up in my 6.5gal plastic bucket setup with the airlock on it. I added the yeast this evening. My initial hydrometer reading was 1.050.
Here's my questions: What exactly does the added sugar do? I know it increases possible alcohol content, but how much does it affect taste? Can I still add sugar tomorrow if I desire? What is the difference between this corn sugar and regular table sugar, or 10x sugar, or sugar in the raw? Anything else I need to be concerned about at this point in the game?
Thanks ahead of time from a rookie-
I picked up five gallons of unpasturized cider from a local orchard thru my local brew shop and I just set it up in my 6.5gal plastic bucket setup with the airlock on it. I added the yeast this evening. My initial hydrometer reading was 1.050.
Here's my questions: What exactly does the added sugar do? I know it increases possible alcohol content, but how much does it affect taste? Can I still add sugar tomorrow if I desire? What is the difference between this corn sugar and regular table sugar, or 10x sugar, or sugar in the raw? Anything else I need to be concerned about at this point in the game?
Thanks ahead of time from a rookie-