[paubin]

I am going to start a batch of hard apple cider as soon as my yeast
gets here from George. The question I have is; do you have to use corn
sugar to prime? What would be the differences in using other sugars,
ie. white, natural, brown, maple, ect... If anyone has experimented
with priming sugars I would love thier input. I've been making wines
for a little while and believe I have a firm grasp on the basics, but I
have never made beer or sparkling wines so priming is new to me. I do
have to say thanks to all for the posts since this forum started. I
have learned so much from reading them sometimes I feel that my brain
is going to blow. I've been deticating 2-3 hours a day reading and
occasionally posting. This is by far the most fun hobby I've ever had
and the most rewarding.



Thank again,

Pete



ps... Masta, I have plans to visit the old folks in RI this summer and
would love to try a little of valley brews best. I love a good hot
sauce although sometimes with my stomach they dont like me. Hang tight
there swamp yankee!

[bilbo-in-maine]

Pete - we did a batch last fall and just used a pint of the original boiled
apple juice that was used. The pint was separated out and kept in the
refrigerator for the duration while the cider fermented. This worked out
quite well, I have to admit.