Best type of sugar to add during fermentation for flavour

[paddyb]

I was going to add a bit of sugar to my cider during primary to increase alcohol content. Will certain types of sugar (raw cane, honey?) that will improve the flavour?

 

[Silver79]

Different strokes for different folks around here. I like to use dark brown sugar, others here detest the brown sugar flavor, honey isn't bad but is expensive. White table sugar adds a rocket fuel taste.

 

[slym2none]

I was going to add a bit of sugar to my cider during primary to increase alcohol content. Will certain types of sugar (raw cane, honey?) that will improve the flavour?

Try frozen apple juice concentrate.

 

[Drewed]

Try frozen apple juice concentrate.

Or freeze concentrate your own cider, or boil concentrate it.
I usually use Frozen apple juice concentrate preferment, and reduce cider a gallon of cider with a couple of pounds of dextrose by about half for back sweetening.
You can also try maple syrup.

Cider however is not wine. Just because you can make a 15% ABV cider doesn't mean you should.

 

[Evan55]

"flavor" is subjective depending on what you are looking for. Most sugars will strip away apple flavor. Personally, I like apple flavor so I use Apple Juice Concentrate if I want to boost abv

 

[paddyb]

Thanks everyone. I decided not to add anything, I'll try for a pure cider using just freshly squeezed juice this time.

 

[toms_Jeep]

I like to use 1lb of brown sugar, it bumps the ABV and adds a nice flavor. The cider I make is on the drier side using ale yeast.

 

[MindenMan]

IIHO, FAJ-Concentrate not only adds flavor and fermentables, but it also improves mouthfeel as the extra bit of acid in the concentrate helps to create the "I want more" flavor by positively affecting the salivary glands.

My applejack (made from my hard cider) gives a completely different buzz than any other type of alcohol I have ever consumed; I get more of a "glow" than I do a "buzz." I do not add any kind of fermentable to my ciders that is not FAJC.

 

[Bombo80]

I'm with Drewed, I take some fresh pressed apple cider and almost fill a gallon water jug, then freeze it. SOLID.
When I pull it out I set it upside down, either on my carboy stand, or just on top of a beer pitcher.
Monitor how much is melting. When I collect about half a gallon, I check the gravity. I have had it as high as 1.084.
I have used this for back sweetening, or just to bring up the OG on a different batch of cider.
The sugars and the apple essence are what seem to melt first, and you get rid of the excess water.

 

[BILTIT]

Not all brown sugar is the same. I have tried every kind i can get my hands on (other than high priced organic stuff etc) and Rogers Best Brown has the nicest flavour profile, imo. Many who have tried it have changed to using "best brown" in all their baking and home beverages.

I am not sure if it is available to those outside of canada though?

 

[Evan55]

Brown sugar is just regular table sugar and molasses. You could add them separately to tweak the flavor if you wanted to. (Personally I dont like either but YMMV)

 

[BILTIT]

yes it us, but just adding it out of a bag is much easier lol.

 

[MarkKF]

Honey or FAJC.