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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Overall Plan - Anyone spot potential issues?
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Old 02-25-2009, 12:04 AM   #11
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Folks have tried different things. I'm not a fan of splenda either, in any form. Too sweet for my taste. I haven't use any non-fermentable sweeteners myself, but if you do a search for it there have been a few long discussions where people have brought up a bunch of different options. I just can't remember them off the top of my head.

Whatever you choose, I would add it at bottling. Right in the bottling bucket along with your priming sugar and then rack onto it and give it a gentle stir.

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Old 02-25-2009, 03:33 PM   #12
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Maybe I'll use maltodextrin - I see that it's often used to sweeten beers. Plus, it's cheap. :P

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Old 02-25-2009, 06:12 PM   #13
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Someone else may contradict me, but I think maltodextrin is added for body and mouthfeel more than sweetness. For sweetness most folks add lactose.

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Old 02-25-2009, 06:40 PM   #14
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Quote:
Originally Posted by ChshreCat View Post
Someone else may contradict me, but I think maltodextrin is added for body and mouthfeel more than sweetness. For sweetness most folks add lactose.
I think you are correct, given this - http://www.homebrewtalk.com/f32/malt...sweeten-96578/.

Since I want to avoid Splenda, I think I will use lactose. This may be the only way to both get a carbed cider from primer and sweeten it - without engaging in more expensive / timely contortions, that is.
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