hist-brewing: Adding sugar at bottling

Richard Richard at WowMe.com
Mon Dec 6 11:54:30 PST 1999


Yes, I had considered this, but decided that cider is not too delicate a drink and it would be a more shotgun approach to brew it dry then add sugar to the glass depending on the tastes of the person I was serving it to.

Richard

----- Original Message ----- 
From: <ALBATRS890 at aol.com>
To: <hist-brewing at pbm.com>
Sent: Monday, December 06, 1999 13:03 Richard
Subject: hist-brewing: Adding sugar at bottling


> Try adding a non-frermentable sugar, Lactose, Maltose. If you kill your yeast 
> before you bottle. The taste should be stable in the bottle. You an adjust 
> the flavor to your taste.
> In making champagne. they are all made Brut (very dry). Then, when removing 
> the yeast the add back the sweetness to what they are making.
> Frank
> 
> 
> From: "Richard" <Richard at WowMe.com>
> Date: Mon, 6 Dec 1999 08:31:49 -0500
> Subject: hist-brewing: Cider to taste
> 
> I thought I would share this with everyone as it cost me a mint to =
> learn.
> Some of you make cider and have probably experienced, as I have, the =
> person who turns their nose up at it, because it is dry.  Well, some of =
> the kits suggest adding a teaspoon of table sugar to the glass, at =
> serving time, to make it more palatable for these people.  This has two =
> adverse effects:
>     1)  It makes the cider bubble over anything you put it in (sparkling =
> ciders).
>     2)  It makes the cider that much more un-palatable!
> Most of you probably know that table sugar in alcohol is the major =
> no-no!  It makes anything taste like cider and cider taste like super =
> cider.  ;)
> 
> Sooooo, I set out to find a good (natural) sweetener to add to cider =
> that would actually improve it's taste or at least not take away from =
> it.  I can tell you I tried EVERYTHING!  Fructose came in second, but =
> made it far too tart.  What came in first was Maple Sugar.
> I have actually served someone the cider, they freaked and I returned =
> later with a "new" cider (added Maple Sugar) and they said. "This one is =
> MUCH better!"  They really didn't believe it was the same cider, even =
> after I told them.
> You should be able to find Maple Sugar at your local market.  If not, =
> maple syrup does work too.
> I usually add about a teaspoon of this powder to the glass at serving =
> time.
> If you add it into your bottle, or fermenter, it will probably ferment =
> and compound the original issue.
> Well, there it is, thought some of you might be able to gain from my =
> hard earned dollars spent on sweeteners of every kind.  (Yes, I even =
> tried several varieties of molasses!).
> 
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