Originally Posted by killian
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
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...