I've added a bunch of sugar to brews before, upwards of 30% of the grain weight and I'm yet to get any cidery flavors. You always hear sugar causes cider, but all I've ever noticed is a thinner body.

Has anybody ever had a noticable flavor effect of adding sugar, intentionally or unintentionally, if so, how much did you add?

  • I believe this also depends on the type of sugar used.
    – idiom
    Nov 12, 2010 at 1:31

1 Answer 1


I've never really gotten "cidery" flavors from adding sugars. From what I've read the sugar needs to be from 40% - 50% to get these flavors.

I will say that adding too much sugar to a brew can give you some "hot" alcohol flavors that take time to mellow.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.