killian

Recipes 

are all of the residual sugars in beer non-fermentable? I want to make some cider I have a bunch of lalvin d-47 and a few pound of honey and brown sugar.
-
I would rather not keg this but I would like it to turn out sweet. any one have any luck with splenda or lactose? would malto-dextrine help at all?
-
I know this keeps coming up but just thought I would bring it up again

david_42

Recipes 

Yes

Rack it, sweeten to taste with Splenda or lactose, prime and bottle. Very few people find MD sweet.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

killian

Recipes 

md is more for mouthfeel right?

gyrfalcon

Recipes 

From my experience Brown Sugar adds a bit of a twangy taste to cider. I would really watch how much you use if any at all. I wouldn't use Splenda because it tastes horrible and may be bad for you (splendaexposed.com).

For a sweeter tasting cider I've had really good luck with Saccharum. I made a modified Ed. Worts Apfelwein with C&H's Baker's Sugar which instead of fermenting to a dry consistencey stayed sweet tasting... I would really recommend trying cane sugar instead of dextrose in cider.


Hope this helps a bit...

__________________
On Deck:
Primary A: Fuggles I.P.A. Primary B: Jonathan & Heidi Mead
Primary C: Pina Melomel Primary D: EdWort's Apfelwein Mod.
Primary E: Effel 07 (Blue Wine) Bottling: BrewFrick Panty Dropper Mod. (Clover Hoof)
Drinking: Schells Beer
Planning: Octane I.P.A.