BeerBorg

I've been brewing beer for about 10 years, but just brewed my first cider.

I based my cider on the "stupid easy cider" thread.

I started with 4 gallons of apple juice from Costco and used some of the slurry from an ale (nottingham).

I'm going to keg it if that makes a difference.

I plan to add 1.5 lbs white sugar after two weeks to boost the abv.

Do I need to boil the sugar before adding it?

I don't believe so. I never sanitized sugar when I used it for carbonation.

I don’t boil when making the redneck blush wine
and is about the same idea.
Edit: I have my latest batch kegged and really good and convenient like that.

John Sand wrote:I don't believe so. I never sanitized sugar when I used it for carbonation.

I have always given sugar used for carbing a short boil.

Sugar is like salt, bugs that falls into it get desiccated and/or implodes given time. It's generally safe to use as is as long as it's been in a container of some sort vs. sitting out on your table exposed all day letting dog hair fall into it or having naked cats lick it and then using it immediately after this happens.

I will boil it in water if I'm adding it to something cold (IE feeding a fermentation or batch carbing) not because I think it will infect things, but just because the resulting syrup blends more easily into solution.

bpgreen wrote: I based my cider on the "stupid easy cider" thread.

Brian, where is that link. I remember reading it when it was posted and was thinking of it a while back but couldn't find it.
When I make the wine like that, I pour about half the grape juice from a 1/2 gal jug into the carboy then put a cup of fresh opened sugar in and shake before adding, I do that with all the 4 1/2 gal. then shake some more before the yeast.

Thanks, everybody. It sounds like it isn't necessary to boil the sugar, but I may do so, because it won't hurt and may make it easier to get it to mix in.

Here's the link for the Stupid Easy Cider thread.

if you go to the Mead, Cider and others forum, there are some related threads, as well.

The_Professor wrote:

John Sand wrote:I don't believe so. I never sanitized sugar when I used it for carbonation.

I have always given sugar used for carbing a short boil.

Yes I did when batch priming, about a 7-10 min boil, but not ever when bottle primed. I know there can be boogers in sugar, but I don't see a big problem especially when fresh out of the bag. Just my thinking.

berryman wrote:Yes I did when batch priming, about a 7-10 min boil, but not ever when bottle primed. I know there can be boogers in sugar, but I don't see a big problem especially when fresh out of the bag. Just my thinking.

You're right, it has been quite some time since I did any bottle priming but when I did I added the sugar straight into the bottle.

berryman wrote:I don’t boil when making the redneck blush wine
and is about the same idea.
Edit: I have my latest batch kegged and really good and convenient like that.

Haha, the redneck blush reference made me chuckle out loud. I had a few glasses last night and slept like a baby.

I have always added straight from the bag, never a problem. You going to add some Lactose?

brewnewb wrote: I had a few glasses last night and slept like a baby.

I see it has that effect and try to go easy on it. I am going to try the one that Brian posted (op) and I bet that is about the same.

FrozenInTime wrote:I have always added straight from the bag, never a problem. You going to add some Lactose?

No. I'm going to top off with apple juice and stick it in the kegerator right away.

bpgreen wrote: No. I'm going to top off with apple juice and stick it in the kegerator right away.

I think that is a good idea and should work. The problem I have had making wine is no matter how much sugar added the yeast will eat it and dry it and I like sweet wine. It is hard to back sweeten, but what you are doing by cold should stop fermentation.

berryman wrote:

bpgreen wrote: No. I'm going to top off with apple juice and stick it in the kegerator right away.

I think that is a good idea and should work. The problem I have had making wine is no matter how much sugar added the yeast will eat it and dry it and I like sweet wine. It is hard to back sweeten, but what you are doing by cold should stop fermentation.

I've never made wine but can't you add campden tablets to kill the yeast and then sweeten with sugar?