John T wrote:

Hi . I am wondering if I need to be concerned about the fructose in pear and apple when they are used to make alchoholic cider or is the fruit sugar converted completely during the process ?

If it's a dry cider, it's fine, the fructose is converted, if it's a sweet cider, then it's a huge no!

In David's book, he says that dry wine is ok even though it's made out of grapes which contain plenty of fructose but sweet wine is not ok.

The new Strongbow cider is pear and the bottle and sleeve makes no reference to dry or sweet but it is 5% ALC. Any clues ?

Steve B wrote:

Freda Surgenor wrote:

John T wrote:

Hi . I am wondering if I need to be concerned about the fructose in pear and apple when they are used to make alchoholic cider or is the fruit sugar converted completely during the process ?

If it's a dry cider, it's fine, the fructose is converted, if it's a sweet cider, then it's a huge no!

In David's book, he says that dry wine is ok even though it's made out of grapes which contain plenty of fructose but sweet wine is not ok.

I have just joined this forum and bought David's book (waiting for delivery) but I am interested in tyhe comment:

" In David's book, he says that dry wine is ok even though it's made out of grapes which contain plenty of fructose but sweet wine is not ok."

Is there a resource anywhere to set out what is defined as "dry wine" and what is not? Is Verdelho "dry" for example? What about red wines? Which of them is considered "not sweet"

Sorry if this is off the cider topic a bit and if this has been covered elsewhere please let me know.

I am curious to know what the general concensus is on suger that has been fermented. Is is still dangerous when it has been converted to alcohol (and CO2)? Or is it just that alcohol has other health "dangers"

Thanks.