/ck/ - Food & Cooking

>>19409209
>t. retard who has no idea how fermentation works
Yeast consumes all the sugar available in apple juice to make alcohol. The more sugar there is the juice before it ferments, the more alcohol is created. In fact, ciders brewed with a high starting alcohol content are usually very tart and dry because all the available sugars have been eaten by the test. "Sweet" ciders have some combination of chemical stabilizers that stop yeast activity, added sugar, and artificial sweeteners that the yeast can't consume.