I'm new to all of this, but I did a LOT of research before I went to the homebrew store over the weekend and picked up my first 3gal Better Bottle. I get the whole yeast/alcohol life cycle, when it's alive, when it's dead, how to kill it, how not to kill it. But I'm missing some practical experience and I recently read something that through me for a loop.
I made the assumption that the yeast was going to gobble up all of the sugars and I was going to be left with essentially an apple juice where the sugar had been replaced by alcohol and some yeast carcasses. Then I read that "the apple flavors are largely consumed by the fermentation process as well". Is this true? Or is this one of those things where you just can't taste it because the sugar isn't there to bring out the flavor? Like when you don't put enough sugar in your Kool-Aid?
I made the assumption that the yeast was going to gobble up all of the sugars and I was going to be left with essentially an apple juice where the sugar had been replaced by alcohol and some yeast carcasses. Then I read that "the apple flavors are largely consumed by the fermentation process as well". Is this true? Or is this one of those things where you just can't taste it because the sugar isn't there to bring out the flavor? Like when you don't put enough sugar in your Kool-Aid?