MtnGoatJoe
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- Jul 30, 2015
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So, I added enough brown sugar and honey to up the SG by 0.020. It worked well, and I'm looking forward to next years experiments. But my question is this... What do different sweeteners impart on a cider? Are some sweeteners better for preserving the apple flavor? I don't know much about sweeteners, and there are lots available, and I'm wondering what each of them do to the ferment. Note that I'm not asking about back-sweetening, but pre-fermentation sweetening to up the ABV.
Here are some commonly available sweeteners. What do they do? Are there others? Thanks!
Here are some commonly available sweeteners. What do they do? Are there others? Thanks!
- Granulated table sugar
- Light brown sugar
- Dark brown sugar
- Honey
- Molasses
- Maple syrup/sugar
- Agave