Atek

Recipes 

No offense but just had to share my opinion, there's something wrong with Splenda. It's nasty and gives me enough gas to power a small city... All artificial sweeteners have a "unique" taste, and some don't agree with odd folks like myself...

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"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

501irishred

Recipes 

I HATE the taste of diet drinks, but I have to say the gas aspect shows promise! Maybe I'll have to give it a try after all......

Arpolis

Recipes 

The gas is not durived from the splenda compound itself. Splenda is the same as sucrose or glucose that have been bonded with another molecule that makes it harder for the sugar to be broken down. There are no or redused calories because splenda just passes through you undigested.

When the body encounters a substance that is not being digested it produces additional enzymes to try and break down that substance. Depending on your diet those additional enzyme would however react on the digestible food and creat additional by products like gas.

Sorry if I burst a bubble with the additional gas idea for carbonating and also for if this got a little off topic.

To each his own, use splenda or the like or sweeten and pasteurize as long as you can time it right.

Better yet get the equipment and force carb!

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A painting says a thousand words. But a painting while on good mead just looks funny!

saramc

Recipes 

Stevia works well also. Though I cannot find the amount I added, I have 1/8th the amount of amount you would typically backsweeten with in my head. Not using Truvia or the like(it has an additive that keeps it from clumping) but 100% white powdered stevia. Need to try and find my notes, but easy to do a tasting trial.
I used Splenda in the past, but noticed an aftertaste in a 6 month old bottle. I have stevia sweetened bottles that are at 12 months and taste great.

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Motto: quel che sara sara

Newbrew12

Recipes 

Thanks for the recommendation!

HopHeaven

Recipes 

Just whipped up my first batch of this. I was amazed that 7lbs of sugar could dissolve in 8 oz of water and look so clear while your heating it up. First time using a power tool in alcohol making ( wine whip and drill). Lots of fun! Currently sitting with a towel on top waiting for me to rack my apfelwein in 2 days

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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

DrHops

Recipes 

I've made three batches of this so far and have back sweetened every batch with regular sugar without any issues. By the time you add the sorbate and kmeta, the fermentation should have stopped. I always wait another few weeks then back sweeten with regular sugar. I add 7 to 8 cups to make it a little sweeter than the recipe calls for. It does not improve with age, but if you add sparkloid with the sorbate and kmeta it will be pretty clear after waiting the extra two weeks. The longer it sits, the clearer it gets. I made a batch back in August and its almost crystal clear right now, it has a slight yellow tint to it, but beside that its extremely clear.

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On Deck:

1. Dragonfly Wiz (hard lemonade)
2. Hard Cider
3. Galaxy 121 Pale Ale

good11s

Recipes 

yum! can I use my Apfelwein slurry for this?

HopHeaven

Recipes 

Yup, that's what I'm doing!

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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

501irishred

Recipes 

What ABV is your Apfelwein? Using slurry from a high ABV batch can be asking for trouble......