From the HBD Archive
From: dw <Wegeng.Henr@Xerox.COM>
Subject: Re: hard cider
Date: 1988-12-27 17:22:39 GMT

The question is asked about why recipes for hard cider usually call
for adding sugar to the apple cider. The answer is that cider
does not contain sugar so that, when it is fermented, there will be
enough alcohol to prevent it from spoiling. You need somewhere
around 9-10% alcohol, and the added sugar (or honey, or whatever)
provides this. Personally, I add honey rather than straight sugar,
resulting in a drink called 'cyser'.

The next logical question that one may ask is why doesn't beer spoil,
since it isn't usually much more than 5-6% alcohol? The answer is that
the hops serve as a preservative. (This is a generalization; for
beer can and will spoil if you mistreat it).


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