Question about sugar content

[Schmaffy]

I have Type 2 diabetes, and although beer (and some liquor) does not affect my blood sugar too badly, I tend to stay away from hard ciders and other "sugary" drinks. Of course, I'm brewing a hard cider of my own right now, haha. But my question is - even though I'm basically fermenting a carboy full of sugar (apple juice, blueberry/pomegranate juice, and honey), isn't it more or less all fermenting out? It makes me wonder if the finished product will actually have more sugar in it, or if it would have a similar sugar content to a beer.

Does anyone have any insight?

 

[DocScott]

The issue with drinking and Diabetes is 2 fold...

#1: Alcoholic drinks usually are high in calories (regardless of if it is cider/beer/hard liquor/etc) Moderate consumption of alcohol will cause most people's blood sugar to rise. As a diabetic, you should know your glucose levels and be able to determine if you are under sufficient control to consume in small amounts. In general, higher alcohol drinks and those made with sweetened products have a greater effect. Beer is made of mostly sugars too, so I wouldn't venture to say one is better or worse for everyone. You need to carefully monitor your own reaction to different foods and drinks.

#2. At higher concentrations, and ESPECIALLY for those people who take insulin or certain other (oral) medications that effect insulin, alcohol can actually lower your blood sugars to a dangerous level and cause hypoglycemic crisis. This is often more dangerous that too high of blood sugars.

Alcohol can affect your judgment and mask the symptoms of a potential problem caused by low/high blood sugars, so overconsumption can be very dangerous.

On the whole, the type of beverage doesn't too much. You should consult with your physician regarding your particular case and your medications. Make sure you monitor your disease. If you are drinking alcohol, make sure you are also eating and have a non-alcoholic, low calorie beverage nearby to stay hydrated. Moderate consumption in a well controlled diabetic is usually fine however.

**Edit: I am an eye doctor, not an endocrinologist or PCP or nutritionist, so if someone with more expertise can weigh in, please feel free

 

[Yooper]

While I agree with the above- I have a more direct answer to the question about sugar content.

If you take a cider that begins at an OG of 1.050, and ferment it with wine yeast to .990, there will be no residual sugar in the final product. Some people who like and can tolerate artificial sweeteners will then sweeten it to their taste to get a sweet cider. (Artificial sweeteners present their own problems and I will not use them, but it's common for some to do so). I drink very little cider, but when I do I like it dry like a dry white wine, so that's my preference anyway- and no sugar in it besides!

If you take a cider that starts at 1.050, and ferment it to 1.004 with ale yeast, the amount of sugar remaining will be far less than the original must, but more than bone dry. The amount of sugar remaining can be calculated, but not by me.

 

[DocScott]

Yooper is, as always, correct in terms of residual simple sugars.

I'll go off topic again, and say that the concern in diabetics is not only the type, but the total amount of ALL carbohydrates (and their glycemic index). Different types include simple sugars (table sugar, fruits), starches (potatoes, grains), and fiber (whole grains, beans, vegetables).

A quick search of total carbohydrates in alcohols reveals the following:
Light beer: 3-6 grams
"Regular beer" (whatever that means!): 10-15 grams
Craft beer: 15 -25 grams
Hard cider: 15 grams

So yes, looking at this from strictly "how much sugar is left?" question, dry ciders would be better.

From the more important viewpoint in my opinion of, "I'm diabetic, what's the best choice between beer and cider in terms of how it will effect my blood sugar?" I'd repeat my previous answer (which is long winded and slightly off topic from what you asked) but important for all diabetics who may be reading this.

 

[freisste]

The answer to your question (does it all ferment out?), I would say that it is unlikely. It is possible as Yooper said to ferment dry, but there will be SOME sugar left. Beer of course will have a considerably higher sugar content.

I don't want to get preachy (and I'm not suggesting that DocScott was) but this isn't a laughing matter. It can lead to serious health concerns. And as was alluded to, sugar is not the only factor in determining how bad any particular drink will be. I've heard a million people suggest vodka and diet as a drink for dieters because there are no carbs. The issue is the way your body will handle the alcohol. Same with any other alcoholic beverage.

Let's be honest: beer isn't particularly healthy. It is up to each individual to determine the risk vs reward in any choice like this. Good luck.


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