Re: [new_distillers] Small-scale cider distillation
- On Thu, 4 Jul 2002 08:34:19 +1200
"Mike Nixon" <mike@...> wrote:
> Quoting the relevant passage from that website:I think we may be missing something here. My interpretation is that the
> "Rupf said that most Alsatian distillers now add sugar to make their
> products easier to drink. That also makes them a little more likely to
> give hangovers"
> Would it be that making their products "easier to drink" holds a clue?
> If you drink more of a flavored spirit then the chances of ending up
> with a hangover would seem to be higher than if you drink less.
sugar is being added to the distilled _product_ (as one does with
extracts) rather than to the mash/must. This might make it 'easier to
Adding amounts of sugar (as for a liqueur or cordial) to liquor will
increase the quantity, if not the severity, of the aftereffects. Merry
-- Dr. M. Legendre
- Sugar- added spirit can potentially cause a worse hangover- not because of
the sugar itself, but because yeast tends to produce more higher and lower
alcohols when it is fermented in high sugar concentrations- I.e; there is
less heads/tails/methanol to get rid of in a 10gallon batch of 10%abv, than
in a five gallon batch of 20%abv. The heavier concentration of sugar causes
the problem, not the source of fermentables.
- Adding sugar to a distilled spirit does make it smoother, but it may mess up
the blood glucose levels in acute cases of ethanol poisoning, and therefore,
intensify the hangover.