From the HBD Archive
From: stcvax!rlr@hplabs.HP.COM (Roger Rose)
Subject: 1. Sugar, 2. Sediment
Date: 1989-01-13 19:11:23 GMT

Sugar and Cidery taste:

Like everyone else, I've heard the sugar and cidery flavor
problem. Part of the confusion on how much sugar is acceptable
and why commercial beers don't suffer, may be due to what
type of sugar is added.

The people who seem to indicate not having problems seem to be
using dextrose. Many of the homebrew kits recommend "white
sugar" (ie. sucrose). What I've read indicates that sucrose
produces more off-flavors than dextrose. Commercial breweries
tend to use dextrose or rice as adjuncts.

Gelatin for reducing sediment:

JBAUER@BAT.Bates.EDU writes:

> ... to reduce the yeast buildup in your bottles.
> ... a couple days before you plan on bottling your batch
> remove a couple cups of brew and heat, when warm add 1 tsp of
> unflavored gelatin and disolve in the warm brew. When disolved
> pour back into your fermentator. ...

I believe that TCJOHB describes a similar method, which I use
on my lighter beers. The only difference is that the gelatin
is added immediately before bottling. Adding gelatin right
before bottling collects the yeast and glues it to the bottom
of the bottle. I've never considered adding it earlier, since
I typically use a racking tube during bottling and haven't had
problems with too much sediment. The only concern was keeping
it on the bottom.

The only way I've found to screw this up is to have the water
(beer or whatever) too hot. You don't want the gelatin to set
up, you just want to dissolve it. (I had one batch where there
were films of gelatin floating around in the bottles. Not harmful,
but not terribly attractive.)

Roger Rose
UUCP: {ncar nbires}!stcvax!rlr

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