Sugar preference

[John Doe]

What is your prefered sugar for making a strong still cider or apple wine?

 

[bmd2k1]

I've only used FAJC...and appreciate it for the natural apple -ness it provides my final ciders.

I've used it for both regular & "cheaters" ice ciders...

Certainly not the cheapest route...but I can get (4) 12oz cans from Kroger for $5.

 

[Silver79]

I too prefer frozen apple juice concentrate. I've used white, brown, dark brown and priming but fajc wins the taste test. 2nd place for me is light brown.

 

[JimRausch]

If I need to bump up the OG on my ciders, I generally use honey. And I use FAJC for priming.

 

[MarkKF]

I too prefer frozen apple juice concentrate. I've used white, brown, dark brown and priming but fajc wins the taste test. 2nd place for me is light brown.

I don’t bump up the S.G. before fermenting. But I freeze 1/2-1 gal. of the same fresh pressed juice I ferment and thaw just the sugary concentrated juice into the corny before carbing.

 

[FloppyKnockers]

Table sugar.

 

[jtratcliff]

I've been using 2lbs brown sugar in my apfelwein... (instead of the corn sugar in EdWorts recipe)... with white table sugar to prime... But I've been wanting to try FAJC, though...

 

[dmtaylor]

EDIT: Nevermind, I don't make strong ciders. If I did I would possibly use just regular table sugar or concentrate. But I've no desire to do that. (I would delete this post but there is no option for that anymore.)