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Old 10-28-2005, 07:13 PM   #21
Darth Konvel
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I'd be cautious about taking any website for face value, ie> DHMO FAQ

It's understandable that there are those with allergic reactions to it. As artificial sweeteners go though, it is relatively safe.

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Old 10-28-2005, 07:23 PM   #22
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i just wanna know how to make it somewhat sweeter, gonna add some apple extract at bottleing, was thinking of adding about 1.5lbs of honey to it now since honey is fermentable but still stays sweet...

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Old 10-28-2005, 07:29 PM   #23
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yeah, sorry Punn... we ran your thread into the ground, but....

If you want sweetness and no further fermentation you can use lactose, stevia, or an artificial sweetener.

And.. Dihydrogen Monoxide? Isn't that H2O (water)? That's funny stuff there, LU, but read my previous post where I stated that it actually CAN kill you if you drink enough of it.

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Old 10-28-2005, 07:30 PM   #24
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Sweeten it by all means but just be sure that you really think it's only sour (bitter/harsh) and that you don't mean vinegary. That's an altogether different problem that won't be helped by sugar.

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Old 10-28-2005, 07:37 PM   #25
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What would make it vinegary?

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Old 10-28-2005, 07:39 PM   #26
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bacteria can do this. alcoholic beverages that 'go bad' turn into vinegar (cider vinegar, red wine vinegar, malt vinegar, etc).

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Old 10-28-2005, 07:40 PM   #27
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its not vinagry, its almost dry, could have been the yeast i used, i used a wine yeast. still smells sweet, like cider, but the sweetness is gone. so that is why i was leaning tword the honey.figured i could kill the yeast off, then add some honey, just bad thing is it will not carbonate then. but i need sweetness

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Old 10-28-2005, 07:42 PM   #28
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It's the bacteria present in the air (And transmitted by fruit flies) that turns alcohol into vinegar. NOT GOOD

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Old 10-28-2005, 07:44 PM   #29
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its not vinegar........

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Old 10-28-2005, 07:45 PM   #30
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Wine yeast has a higher alcohol yeld. It'll take a lot longer to mellow out than ale yeast in my experience

sorry Walker my post crossed yours!

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