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Old 01-23-2007, 03:22 PM   #1
HomerT
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Default Priming/Sweetening Help

Well, back in early November I decided to try my hand at making cider. The goals was somehting similar to Woodchuck Amber (the Wife's new favorite non-beer). I used 5 gollons of fresh cider form the local mill and ppitched a tube of White Labs English Cider yeast. I had a great fermentation and racked it after about three weeks. Its been sititng in the secondary since then.

As stated, I want to shoot for something like Woodchuck (I know its not the best cider, but for a first attempt...it will appease the wifey). My plan was to carbonate using priming sugar (like an ale...as beer brewer, I have plenty lying around) and back sweeten with a non-fermentable like Splenda. The priming sugar for carbing is easy...but how much SPlenda do I use to give the right sweetness? Anybody able to help out on that end?

-Todd



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Old 01-23-2007, 05:28 PM   #2
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You should add Splenda like you would Lactose: to taste. Measure out a glass of Cider, add sweetener by the level spoonful, stir and taste. Repeat until its as sweet as you want. Then do the math.



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Old 01-23-2007, 05:51 PM   #3
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Any sweetener is strictly to taste. Since this is for your wife, get her involved. I'd setup four samples with differing levels of Splenda and work from there. Side-by-side tests are a little easier for many people.

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Old 01-23-2007, 06:12 PM   #4
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Thanks for the help guys.

-Todd

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Old 01-24-2007, 08:37 PM   #5
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Agreed to taste.

I use Lactose in secondary. And often use a solid pound of it per 5gallons.

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Old 03-21-2008, 11:47 AM   #6
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Quote:
Originally Posted by Schmitz
Agreed to taste.

I use Lactose in secondary. And often use a solid pound of it per 5gallons.
Back from the dead. Why the secondary? Is it necessary? Will 1# per 5gal give something as sweet as say Woodchuck? I made last years with splenda and wasn't too pleased, it seemed artificial.

-Todd


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