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--></style></head><body lang="EN-US" link="blue" vlink="purple"><div class="WordSection1"><p class="MsoNormal"><font color="#1f497d" face="Calibri"><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1f497d">The grapes (even if sour) have plenty of sugar. You can add sugar to boost the alcohol content but it won’t help make it any sweeter unless you add more than the yeast can convert. A common problem beginning cider makers have is they add sugar to boost the sweetness and instead boost the alcohol content and make a considerably drier, less sweet cider. This is typically followed by more sugar to sweeten it which wakes up the yeast and creates even more alcohol which makes it even drier. If you used a champagne yeast (a mistake in my opinion) would can end up with an extremely potent cider this way. You also will have overwhelmed the apples with the sugar you added. I recommend using an ale yeast which will stop fermenting much earlier and leave some residual sugars. If you prefer a sweeter cider, at this point you can put in a yeasticide which will kill all the yeast and then add some frozen apple juice concentrate to taste. Works perfectly. I keg mine so I force carbonate it. If you want sparkling then you can’t nuke the yeast and will need to settle for a drier cider. </span></font></p>
<p class="MsoNormal"><font color="#1f497d" face="Calibri"><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1f497d"> </span></font></p><p class="MsoNormal"><font color="#1f497d" face="Calibri"><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1f497d">James R. Coplin</span></font></p>
<p class="MsoNormal"><font color="#1f497d" face="Calibri"><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1f497d"> </span></font></p><div style="border:none;border-left:solid blue 1.5pt;padding:0in 0in 0in 4.0pt">
<div><div style="border:none;border-top:solid #b5c4df 1.0pt;padding:3.0pt 0in 0in 0in"><p class="MsoNormal"><b><font face="Tahoma"><span style="font-size:10.0pt;font-family:"Tahoma","sans-serif";font-weight:bold">From:</span></font></b><font face="Tahoma"><span style="font-size:10.0pt;font-family:"Tahoma","sans-serif""> <a href="mailto:music-bar-bounces@lists.music-bar.org">music-bar-bounces@lists.music-bar.org</a> [mailto:<a href="mailto:music-bar-bounces@lists.music-bar.org">music-bar-bounces@lists.music-bar.org</a>] <b><span style="font-weight:bold">On Behalf Of </span></b>Romain / rXg<br>
<b><span style="font-weight:bold">Sent:</span></b> Tuesday, October 16, 2012 6:41 AM<br><b><span style="font-weight:bold">To:</span></b> Music-bar<br><b><span style="font-weight:bold">Subject:</span></b> Cider & fermentation</span></font></p>
</div></div><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt"> </span></font></p><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt">I think if you don t add sugar you won't get any alcohol ... But I m not a professional of distillation I don't know how much sugar you must add..</span></font></p>
<div><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt">Maybe I should do the same with the apple I got in france... Thx for the the link this book sounds quite practical ... </span></font></p>
</div><div><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt">I will ask from my friend in Romania to know how they do their palinka or <a href="http://en.wikipedia.org/wiki/%C5%A2uic%C4%83">http://en.wikipedia.org/wiki/Ţuică</a></span></font></p>
</div><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt"> </span></font></p><div><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt">Ps:cheers from France ...</span></font></p>
<div><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt"><br><br>On Monday, October 15, 2012, Chris Strellis wrote:</span></font></p><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt">Hi Joost,<br>
<br>>So you add sugar? Or you just make do? :)<br><br>Always add about a kilo of sugar before adding the yeast. The grapes aren't<br>particularly sweet.<br><br>Cheers<br><br>Chris<br><br>_______________________________________________<br>
music-bar mailing list<br><a href="mailto:music-bar@lists.music-bar.org">music-bar@lists.music-bar.org</a><br><a href="http://lists.music-bar.org/cgi-bin/mailman/listinfo/music-bar" target="_blank">http://lists.music-bar.org/cgi-bin/mailman/listinfo/music-bar</a></span></font></p>
</div></div><p class="MsoNormal"><font size="3" face="Times New Roman"><span style="font-size:12.0pt"><br><br>-- <br>Romain</span></font></p></div></div></body></html>