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04-02-2009, 06:47 AM
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#11
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Senior Member
Join Date: Dec 2008
Location: Dublin, Ireland.
Posts: 1,022
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Have to agree on aspartame it's nasty stuff. It was found accidentally when they were trying to make an inseciticide, if you want to put that in your body? personally I'll take refined sugar any day.
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04-02-2009, 01:18 PM
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#12
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Senior Member
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,370
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The fact that it was discovered while looking for insecticide has no effect on me. Tons of great discoveries have been by accident and just because it was insecticide doesn't mean it will kill bugs with a sweet flavor.
Now if you don't like the flavor, then I understand that. Plenty of people just don't like the fake sugar sweetness.
__________________
Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
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04-02-2009, 01:38 PM
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#13
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Senior Member
Join Date: Jan 2008
Location: Austin, TX
Posts: 421
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If you do decide to backsweeten with real sugars, you'll need to use potassium sorbate and potassium sulfite to prevent refermenting. The sorbate works better in the presence of the sulfur.
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04-02-2009, 04:29 PM
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#14
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Senior Member
Join Date: Dec 2008
Location: Dublin, Ireland.
Posts: 1,022
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Well it's also the suggestion that the FDA passed it in very dubious circumstances and that it would normally have the classification of a chemical weapon that bothers me, oh and it tastes crap.
That's me, but I find all chemical sweeteners a rather poor substitute for sugar, apart from the health implications involved.
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04-02-2009, 08:32 PM
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#15
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Senior Member
Join Date: Jan 2009
Location: Oregon.. Go Beavs!
Posts: 464
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Would love to sweeten without using splenda but I want it carbed too. The only way I know to do this is with a kegging system (which I don't have... yet). Has someone invented a way to force carb bottles that doesn't cost thousands.
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04-02-2009, 08:42 PM
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#16
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Senior Member
Join Date: Dec 2008
Location: Dublin, Ireland.
Posts: 1,022
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Isn't lactose an unfermentable sugar? Why not try that, it might not be what you want flavour wise but at least it won't be nasty nasty crap?
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