Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Sugar is a fundamental element of making hard cider. Without sugar, yeast couldn’t ferment juice and produce ethanol so we wouldn’t have cider. We also wouldn’t have vinegar because vinegar is formed from the ethanol produced by the sugar. Isn’t it interesting how a single simple compound can have such a dramatic impact on human … Continue reading Cider Fundamentals: Sugar
The Common (Old) Formula for Estimating %ABV %ABV = (OG - FG) x 131.2 You have seen the above formula in numerous online posts and books. I even include it in my book. But, is it the best formula for estimating the percentage of Alcohol by Volume (%ABV) in hard cider? What does it even … Continue reading Hard Cider Tip #31: Estimating Cider %ABV
Modifying genes in yeast can impact how it processes sucrose. Sacharomyces Cerevisiae is the most commonly used yeast for wine, beer, bread, and cider maker. When Saccharomyces cerevisiae DNA was sequenced in 1996, there were around 6,000 genes identified. These genes, which are located in the 16 chromosomes, are what define and regulate biological information … Continue reading Gene Experiments – Sucrose Fermentation
Types and average percentage of sugars found in an apple. While actual sugar levels vary by apple variety, weather, and orchard practices, the types of sugars as a percentage of total sugars are reasonably consistent. The majority is fructose followed by sucrose and glucose. The final amount is made up of other sweeteners like sorbitol. … Continue reading Apple Sugars
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