Splenda

PT934 · 08-27-2007, 03:22 PM

I have seen alot of poeple say splenda is ok to use as a non-fermentable sugar, but where do I start? I am guessing it is adjust by taste once you start using it. I made a red wheat with raspberries and it was a little more tart than I was going for. It had the right amount of flavor, but I just wanted to make it a little sweeter. I used a red wheat recipie and added just under 5 lbs of frozen rasperries in the last 5 min of boil (extract with grains recipie). I am going to do a blueberry this weekend, and I am thinking a wheat beer, 1 week in primapry, then rack onto about 3 lbs of fresh frozen (3 weeks in freezer) blueberries in secondary. When should I add it, in secondary with berries?

Thanks for any help.

Lost Pirate · 08-27-2007, 04:05 PM

I've never used it but I would recommend adding it a little at time to your bottle bucket. Then taste and keep adding till you get the amount of sweetness that you want.

Ryan_PA · 08-27-2007, 04:21 PM

You can really add it at any time. Similar to the suggestion above, I would wait until the bottling bucket or kegging so you have an idea of the near finished flavor. Go a little at a time. You can always add more, but you cannot take any out. I just added 1/2 cup to a cider that is in the tertiary fermenter now. I boil about a cup or two of water then add the splenda, let cool and add to fermentor. If you keg, you can actually add it right to the keg.

PT934 · 08-27-2007, 04:28 PM

Sounds good, thanks for the help. I will let you know what I come up with in a few weeks.

**Bobby_M** · 08-27-2007, 04:38 PM

That's one of the downsides to fresh fruit. Purees and extracts seem to be less bitter.

**Jester** · 08-27-2007, 06:37 PM

I add a little splenda to my glasses of Apfelwein to make a little sweeter... works great...!!!