Question about ciders/lagers?

Does the higher the alcohol percentage of a cider or beer mean that it has more sugar? For example will a cider with 7.5% alcohol have more sugar than a cider with 5% alcohol?

Update:

Anonymous; Ah, so effectively it does have a higher sugar content for that reason. 

Update 2:

There is. Because it's just been pointed out that the body converts alcohol to sugar. 

8 Answers

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  • blank
    Lv 7
    4 weeks ago

    Sometimes. That is  not always the case.

  • D50
    Lv 6
    1 month ago

    Your body turns alcohol into sugar? I don't think so. Read about the metabolizing of alcohol in the body. It goes thru a series of chemical changes resulting in energy to the body, CO2, and water; much like metabolizing other organic chemicals.

    A particular cider will be sweet or alcoholic depending on how its maker ferments it. It would seem that most cider makers don't allow the fermentation to complete as the alcohol content is well below 12% (which is about the concentration that yeast won't tolerate) yet is still sweet. E.g. grape wines usually ferment almost all of the sugar into alcohol - dry wine with 12% alcohol.

  • 1 month ago

    Have to be a little careful.  There are fermentable sugars and unfermentable ones.

    The yeast can only eat the fermentable ones and that is what becomes alcohol.  So yeah, you need more sugar to get higher alcohol.  But eventually the yeast dies because of the alcohol.  Depends on the strain of yeast where that is exactly.

    Unfermentable sugars add sweet flavor to the drink.

    So when you ask that the way you did the answer to the last bit is probably.  But if the 5% is really sweet, and the 7.5% really tart then the amount you started with could be the other way around.  The bigger number might just be the apples had more of the sugar the yeast like.

    How you tell when you are making it is measure the specific gravity.  Get it before and after and you can figure out how much fermented and when it's done fermenting.  You can calculate how much alcohol.

  • John
    Lv 7
    1 month ago

    It most likely has something to do with how sweet the juice was to begin with. BUT:

    Yeast eats sugar - that's what yeast does. It excretes alcohol and carbon dioxide, which makes beverages alcoholic and fizzy if you keep the gas dissolved. If the maker uses enough yeast to eat all the sugar then the drink might not be sweet at all.

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  • kswck2
    Lv 7
    1 month ago

    Sugar is not an additive in making beer. 

  • Anonymous
    1 month ago

    No, there isn't a relationship between alcohol content and the amount of sugar.

  • Anonymous
    1 month ago

    No.

    But your body turns alcohol into sugar when it's digested so...

  • Goerge
    Lv 7
    1 month ago

     Absolutely not. The alcohol content by volume has zero correlation to how sugary the drink it. 

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