Cane Sugar vs Corn Sugar and increasing SG

[Brewing207]

I'm starting a cider brew and was wondering if it made a difference if I used cane sugar or corn sugar to increase the the SG? Cane sugar is cheaper since the sell it in 50 lb bags at Sam's Club vs the 4 lb bags of corn sugar they have at the local brew supply shop.

Also, does anyone know how many lbs of sugar you need to add per 5 gallons to increase the SG from 1.040 to 1.070? Does the sugar need to be dissolved in boiling water prior to adding it?

I'm planning to stop the primary fermentation at around a FG of 1.015. That should give me around 7.2% ABV...but will the cider still be a little sweet enough at that level. I'm shooting for a dry, sweet cider and am making 50 gallons so I want to do this right. I'll be aging it for 4-6 months in a 53 gallon used Jim Beam whiskey barrel for the secondary for a little extra oak and whiskey kick.

Thanks for your help.

 

[Yooper]

I'm starting a cider brew and was wondering if it made a difference if I used cane sugar or corn sugar to increase the the SG? Cane sugar is cheaper since the sell it in 50 lb bags at Sam's Club vs the 4 lb bags of corn sugar they have at the local brew supply shop.

Also, does anyone know how many lbs of sugar you need to add per 5 gallons to increase the SG from 1.040 to 1.070? Does the sugar need to be dissolved in boiling water prior to adding it?

I'm planning to stop the primary fermentation at around a FG of 1.015. That should give me around 7.2% ABV...but will the cider still be a little sweet enough at that level. I'm shooting for a dry, sweet cider and am making 50 gallons so I want to do this right. I'll be aging it for 4-6 months in a 53 gallon used Jim Beam whiskey barrel for the secondary for a little extra oak and whiskey kick.

Thanks for your help.

You can use either corn sugar or cane sugar- whatever is cheaper. I will just mention a couple of things, for what it's worth. Adding sugar to boost the ABV works ok, but for a big jump like you're talking about, 1.040 to 1.070, you'll have a more wine-like beverage than cider. Usually, hard cider is just cider that is fermented. If you add sugar, you don't need to heat it. Just stir it in. The yeast will find it.

Stopping it at 1.015 may or may not work well for you. If you're be keeping it cold- just above freezing, it should be successful. But if the cider warms, it will keep fermenting out completely. You could try chemicals to stabilize it and stop it, but that's like stopping a freight train and is usually unsuccessful. In order to sweeten a finished cider, it's easiest to start it at 1.040-1.050, let it ferment out completely and then stabilize it and sweeten it as desired.

You mentioned having a "dry, sweet" cider. Those words are opposites- something that is dry is not sweet. Something that is sweet is certainly not dry. A cider at 1.015 is pretty sweet.

 

[Brewing207]

Thanks for your help Yooper!

 

[kurtism]

that's roughly 10oz sugar per gallon to get there...and it if all ferments out, you'll be around 9.5% abv. i'd just add less sugar, let it ferment out and backsweeten to the desired taste. there is a lot of uncertainty with trying to stop fermentation, as yooper said.

i assume your OG for the cider/juice you are using is 1.040. So why not add 5-6oz sugar per gallon...that is potentially an end product of 7.5%.

-k