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Old 04-05-2011, 03:46 AM   #11
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Awesome, I had it in my head that all I could use was lactose for backsweetening. I suppose there is splenda, any other suggestions?.

Read www.makinghardcider.com she talks about backsweetening.
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Old 04-08-2011, 05:13 AM   #12
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Read www.makinghardcider.com she talks about backsweetening.
Great site I needed that weeks ago
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Old 04-09-2011, 12:16 PM   #13
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Has anybody tried xylitol to back sweeten? I haven't heard of it before. How does it taste? I can't stand the artificial sweeteners like splenda, but maybe I could use this.

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Old 04-10-2011, 03:34 AM   #14
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I have heard that splenda gives a slight metallic flavor after a couple of months. I use 1 tbsp/quart stevia to backsweeten my cider, and everyone has enjoyed it so far.

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Old 10-26-2011, 04:00 AM   #15
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Has anybody tried xylitol to back sweeten? I haven't heard of it before. How does it taste? I can't stand the artificial sweeteners like splenda, but maybe I could use this.
I used xylitol on my new batch that I have bottle conditioning as we speak. To me it tastes a lot more like sugar than those other artificial sweeteners. Don't go over board with it though. A happy medium is about 3 tbs/gallon! That's how much I used and it tastes just right for me!
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Old 10-26-2011, 09:22 AM   #16
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In addition to stevia; I heat up about 2 cups of cider to dissolve 3/4 cup of raw local honey, and add to the bottling bucket. Gives a nice carbonation, with no bottle bombs and nice sweetness. It's pretty close to Original Sin.

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Old 10-26-2011, 03:01 PM   #17
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In addition to stevia; I heat up about 2 cups of cider to dissolve 3/4 cup of raw local honey, and add to the bottling bucket. Gives a nice carbonation, with no bottle bombs and nice sweetness. It's pretty close to Original Sin.
Is that per gallon?
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Old 10-26-2011, 03:04 PM   #18
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Is that per gallon?
Also do you pasteurize after bottling, if not how long do you wait for carbonation?
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