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05-05-2009, 04:21 AM
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#1
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Location: NJ
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Can I use splenda instead of sugar???
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Im sure this has been discussed here many times, but as a newb, my search results were very overwhelming....
I am trying out some fruit wine-making...Can I substitute the sugar with splenda???
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05-05-2009, 04:24 AM
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#2
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Location: Armpit of Dallas (Irving), TX
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Not if you want it to ferment, splenda won't be able to be used by the yeast. I have heard of people using it to sweeten after fermentation.
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05-05-2009, 04:25 AM
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#3
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I love making Beer
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As a back sweetener, yes.
Welcome to HBT!
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05-05-2009, 04:28 AM
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#4
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thanks for the welcome!
so, I guess Splenda is out of the question.....
It seems alot of the fruit based wines require ALOT of sugar. What are some wines I could make (and recipes) that are a bit "healthier"?
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05-05-2009, 04:32 AM
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#5
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You won't be consuming any of that sugar, it is fermented by the yeast, that's where the alcohol comes from. More sugar doesn't make it sweeter, it makes more alcohol.
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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
www.franconiabrewing.com
Last edited by BarleyWater; 05-05-2009 at 04:35 AM.
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05-05-2009, 04:35 AM
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#6
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Correct, that sugar gets broken down and converted into co2 and alcohol
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05-05-2009, 12:07 PM
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#7
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You will be amazed at just how little sugar can be in a fully fermented to dry wine.
Almost undrinkable (to some).
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05-05-2009, 01:13 PM
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#8
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Location: NJ
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ah yes. I should have known this. thanks so much! total newb here! ha ha.
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05-05-2009, 02:48 PM
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#9
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A dry wine will only have 2 grams per liter of residual sugar and even a sweet dessert wine will be less than an ounce per bottle.
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05-08-2009, 02:52 AM
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#10
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Location: Vancouver British Columbia
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I dont even use splenda to backsweeten...(for heath reasons) but especially since it has been found that it CANT be broken down even in our water supply. Its now found in rivers, lakes....
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