Priming with boiled sweets

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Spike101uk

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Morning all
Im assuming this has been discussed before but can't seem to find but has anyone used boiled fruit flavoured sweets to prime there cider, they appear to be the same as carb drops but presumbly with added flavour

Screenshot_2017-12-11-11-05-11.jpg
 
Certainly not an aficionado as I've only done one TC. But I believe preservatives found in cordials, for example, will kill the Yeast. Should the sweets contain these preservatives then you wouldn't get any carbonation. Hopefully someone more knowledgeable comes along shortly to clarify this.
 
........ Should the sweets contain these preservatives then you wouldn't get any carbonation. .........

This got me thinking.

I have made a variety of sweets at home (Peanut Brittle, Bonfire Toffee, Toffee Apples etc) and never felt the need to add preservatives; so I had a quick look on the web.

I'm glad to say that I couldn't find any mention of preservatives in traditional "hard sweets". I presume that this is because they are at least 98% sugar and are boiled to high temperatures during production. :thumb:

That's on the plus side. On the negative side is that I have yet to find a suitably flavoured hard boiled sweet that would fit through the neck of the bottles that I use. :doh:


Reference:
https://en.wikipedia.org/wiki/Hard_candy
 
I've thought of that method but it tends to reduce the sealing quality of the bottles ... :thumb:

... and using it on sweets makes it an expensive way of getting granulated sugar! [emoji38]
Ah, but flavoured granulated sugar :)

Sent from my ONEPLUS A3003 using Tapatalk
 
This got me thinking.

I have made a variety of sweets at home (Peanut Brittle, Bonfire Toffee, Toffee Apples etc) and never felt the need to add preservatives; so I had a quick look on the web.

I'm glad to say that I couldn't find any mention of preservatives in traditional "hard sweets". I presume that this is because they are at least 98% sugar and are boiled to high temperatures during production. :thumb:

That's on the plus side. On the negative side is that I have yet to find a suitably flavoured hard boiled sweet that would fit through the neck of the bottles that I use. :doh:


Reference:
https://en.wikipedia.org/wiki/Hard_candy

Am I right in saying then that preservatives are a no No? Potassium sorbate is that one?
 
Am I right in saying then that preservatives are a no No? Potassium sorbate is that one?

According to Wikipedia ...

"Potassium sorbet ............. is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative (E number 202).

Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products."


As a general rule, preservatives are there to prevent yeasts and bacteria from spoiling something.

In the quote above, the Potassium Sorbet is probably used in wine as a preservative to prevent the activation of bacteria and yeasts.

If it's found in a variety of boiled sweets I wouldn't use that particular product for carbonation. :thumb:


Reference:

https://en.wikipedia.org/wiki/Potassium_sorbate
 
Young's sell it under the moniker "Fermentation stopper". So yeah, probably best not to expect carbonation from anything with Potassium Sorbate in it.

Ditto Wilco's Stabiliser, with the added attraction of Sodium Metabisulphite. :thumb:

Last January I tried to re-start some leftover Cider that I'd stopped short early with Wilco Stabiliser. (It was for No.1 son as a Christmas drink and he failed to finish off the 23 litres in a whole week. Wuss!) :lol:

Despite a copious dose of yeast and oxygenation it stayed as dead as a dodo, refused to ferment and was consigned to the drain.

Still not seen Potassium Sorbate as an ingredient of boiled sweets but it definitely looks like a case of "Buyer Beware" because on this site ...

https://www.aquarterof.co.uk/sweets...MI4fbLtKaF2AIVRrvtCh1FmwqDEAYYAiABEgIxNvD_BwE

... some of the sweeties are listed as containing "sulphites"! :thumb:
 
Ditto Wilco's Stabiliser, with the added attraction of Sodium Metabisulphite. :thumb:

Last January I tried to re-start some leftover Cider that I'd stopped short early with Wilco Stabiliser. (It was for No.1 son as a Christmas drink and he failed to finish off the 23 litres in a whole week. Wuss!) :lol:

Despite a copious dose of yeast and oxygenation it stayed as dead as a dodo, refused to ferment and was consigned to the drain.

Still not seen Potassium Sorbate as an ingredient of boiled sweets but it definitely looks like a case of "Buyer Beware" because on this site ...

https://www.aquarterof.co.uk/sweets...MI4fbLtKaF2AIVRrvtCh1FmwqDEAYYAiABEgIxNvD_BwE

... some of the sweeties are listed as containing "sulphites"! :thumb:


:hmm: We should swap sons :lol:
 
:hmm: We should swap sons :lol:

Mine's still an expensive hobby 'cos the reason he drinks so little is because his mouth is usually busy chewing!

However, back in the 90's No.1 son managed to force down three bottles of seven year old Chateau La Gramondie in one evening; and then, the next morning, had the nerve to complain to his Mum that he had a headache! :doh:

I was away in India at the time and even though it's nearly twenty years since it happened I still hold a grudge! :lol: :lol: :lol:

https://www.castillon-cotesdebordeaux.com/vigneron/chateau-la-gramondie/

Excellent in a good year! :thumb:
 

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