gratus fermentatio
Well-Known Member
Greetings all, since my intended end product is more like a cider than anything else, I posted here. The question: What (if any) are the differences in taste between candied ginger, crystalized ginger (a form of candied) and fresh ginger in an apfelwein-type of hard cider? I know the sugar in the 2 kinds of candied will add to the ABV, but I'm wondering if the flavours will be as different as belgian candy sugar vs white cane sugar, or maybe a better example would be brown cane sugar vs white cane sugar. If anyone has experimented with these, I'd appreciate some info on the flavour profiles, GF.