Last days to enter the BrewHardware Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Does Splenda leave "Aftertaste" in Apfelwein?
Reply
 
LinkBack Thread Tools
Old 02-21-2010, 01:59 PM   #1
JonClayton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Anderson, South Carolina
Posts: 229
Liked 1 Times on 1 Posts

Default Does Splenda leave "Aftertaste" in Apfelwein?

I would like to bottle up my apfelwein today and would like to backsweeten it. Without making the drive over to the LHBS I do not have any lactose on hand but I have plenty of splenda. For those of you that have used splenda, did you notice any after taste? I am diabetic and I have pretty immune to the fake sweeter after taste most sugar users notice. But I am splitting this batch with a friend who is scared it will have bad taste.

I don't mind using lactose, that's why they invented insulin right?

__________________
JonClayton is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 02:02 PM   #2
misterVT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Aldie, VA
Posts: 122
Liked 2 Times on 2 Posts

Default

No aftertaste for me. Splenda did a great job adding just enough sweetness to the batch I did. I still have some going on 6 months and it tastes fantastic.

__________________
misterVT is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 02:13 PM   #3
JonClayton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Anderson, South Carolina
Posts: 229
Liked 1 Times on 1 Posts

Default

how much splenda per gallon should I use?

I think we are going to experiment, one gallon sweetened, one gallon not, one gallon sweetened and carbonated, one gallon just carbonated etc.

__________________
JonClayton is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 03:33 PM   #4
Photopilot
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Oceanside, CA
Posts: 845
Liked 40 Times on 33 Posts
Likes Given: 32

Default

My answer is not from personal experience but am about to bottle up, carbonate and backsweeten and did some researching here. I found a thread that said 1 cup of sugar and 1 1/2 cup of splenda did a good job on his 5 gallon batch. All the women in the family liked it but he thought it was too sweet for him. I've got a 3 gallon batch I am bottling today. I will add 1/2 cup of sugar and 3/4 cup of splenda. I'll tell you how it turns out in about 3 weeks.

__________________
Photopilot is online now
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 04:06 PM   #5
rod
beer -just brew it
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rod's Avatar
Recipes 
 
Join Date: Dec 2005
Location: brantford,ontario
Posts: 1,226
Liked 2 Times on 2 Posts

Default

"1 cup of sugar and 1 1/2 cup of splenda" quote
careful -unless you killed the yeast with sorbate and campden the cup of real sugar will restart fermentation
1 cup of sugar is too much for priming in my opinion

__________________

simplified signature:
beer, wine, cheese in various stages of production

rod is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 04:31 PM   #6
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 3 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,364
Liked 1112 Times on 738 Posts
Likes Given: 28

Default

I can taste splenda. It's not as bad as other artificial sweeteners but it's there. I backsweetened applewine with 1cup for 5 gallons and I got so tired of it and wished I left it dry. If you want a touch more sweetness, i'd say 1/4 cup in 5 gallons.

__________________
BrewHardware.com has a new website. Please check it out and let me know what you think!
New 100% Stainless Steel Heating Elements are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc. Did you know we are also now a full service homebrew shop selling malt, hops, yeast (Wyeast), etc?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 04:36 PM   #7
northernlad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: NW
Posts: 1,606
Liked 19 Times on 18 Posts
Likes Given: 7

Default

I am one of those people who can taste artificial sweetener in anything. I am sure those who are not revolted by the idea and taste of fake sugar would not have a problem.

__________________
northernlad is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 05:05 PM   #8
CandleWineProject
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Pacific NW
Posts: 593
Liked 3 Times on 3 Posts
Likes Given: 1

Default

I don't taste the Splenda. I usually add one teaspoon in a cup of tea, so I make sure that I add no more than one teaspoon per 8 oz, but I usually cut that to 1 teaspoon per 16 oz just to make sure I don't over do it.

__________________
CandleWineProject is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 05:22 PM   #9
Grizzlybrew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Grizzlybrew's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Douglasville, GA
Posts: 1,201
Liked 13 Times on 11 Posts
Likes Given: 2

Default

I have RUINED two batches of beer, back sweetening with splenda - a marzen and a hazelnut brown. Absolutely disgusting! I will never use it again on beer.

As far as apfelwein, I can't speak to that. I have my first batch conditioning right now. I mixed it up on Nov 13 of last year and I'm just letting it go for now. Tasted it a few weeks ago for the first time and it was bone dry. I'm probably going to back sweeten with simple syrup or glycerin after kegging and sufficient cooling.

__________________
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!
Grizzlybrew is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2010, 05:50 PM   #10
Bush_84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minnesota
Posts: 238
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Looks like everybody has their own opinion. I would simply have your friend taste a little sample with splenda added to see what he thinks. Looks like the safest way.

__________________

Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

Bush_84 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 4 01-04-2012 11:21 PM
"Video Surveillance on the Fly" or "Urine trouble now mister!" Tenchiro Debate Forum 1 05-23-2009 07:33 PM
"Grainy" Aftertaste jcb317 All Grain & Partial Mash Brewing 20 02-01-2008 03:54 PM
How to leave behind "sediment" after boil Jayfro21 General Techniques 30 01-01-2008 03:09 AM
Anybody heard of something called "Apfelwein" ? CallMeZoot General Beer Discussion 26 11-30-2007 02:02 PM



Newest Threads

LATEST SPONSOR DEALS