On Mon, 25 Apr 2005 18:29:24 -0400, default <default@defaulter.net>
said in alt.beer.home-brewing:
[color=blue]
>I stick with maltose, but that's mainly because there was a lot of
>propaganda about cane sugar causing a cidery taste. It is entirely
>possible that maltose masks the cidery taste that would be present in
>all beer except for the masking effect.[/color]

The cidery taste is mainly due to old kits that, coincidentally, told
you to add sugar. (It's cheaper to get the alcohol content up that
way than for them to add more extract.) It's the "old" part that
makes the beer cidery-tasting. Sugar, whether malt, corn sugar, milk
sugar or table sugar, won't do it. Using anything other than malt
*will*, however, make the beer "thinner" tasting.