Priming with boiled sweets

Discussion in 'Wine & Cider Discussions' started by Spike101uk, Dec 11, 2017.

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  1. Dec 11, 2017 #1

    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
     
  2. Dec 11, 2017 #2

    Bigcol49

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    Hi!
    Tried it with licquorice allsorts - my beer was in black and white layers :mrgreen:
     
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  3. Dec 11, 2017 #3

    Ciaran12s

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    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.
     
  4. Dec 11, 2017 #4

    Dutto

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    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
     
  5. Dec 11, 2017 #5

    svenito

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    Perhaps this might help
    [​IMG]
     
  6. Dec 11, 2017 #6

    Chippy_Tea

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    A :doh: moment from Ditto :lol:
     
  7. Dec 11, 2017 #7

    Clint

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    I like to prime my kids with boiled sweets before sending them round to the mother in law......
     
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  8. Dec 11, 2017 #8

    Dutto

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    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! :lol:
     
  9. Dec 11, 2017 #9

    svenito

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    Ah, but flavoured granulated sugar :)

    Sent from my ONEPLUS A3003 using Tapatalk
     
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  10. Dec 11, 2017 #10

    Ciaran12s

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    Am I right in saying then that preservatives are a no No? Potassium sorbate is that one?
     
  11. Dec 12, 2017 #11

    Dutto

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    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
     
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  12. Dec 12, 2017 #12

    svenito

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    Young's sell it under the moniker "Fermentation stopper". So yeah, probably best not to expect carbonation from anything with Potassium Sorbate in it.
     
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  13. Dec 12, 2017 #13

    Bigcol49

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    Hi!
    That, if I'm not mistaken, is a Yorkshire spanner.
     
  14. Dec 12, 2017 #14

    Dutto

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    AKA An NCB Screwdriver!
     
  15. Dec 12, 2017 #15

    Dutto

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    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:
     
  16. Dec 14, 2017 #16

    stevey

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    :hmm: We should swap sons :lol:
     
  17. Dec 14, 2017 #17

    Dutto

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    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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