I have seen alot of poeple say splenda is ok to use as a non-fermentable sugar, but where do I start? I am guessing it is adjust by taste once you start using it. I made a red wheat with raspberries and it was a little more tart than I was going for. It had the right amount of flavor, but I just wanted to make it a little sweeter. I used a red wheat recipie and added just under 5 lbs of frozen rasperries in the last 5 min of boil (extract with grains recipie). I am going to do a blueberry this weekend, and I am thinking a wheat beer, 1 week in primapry, then rack onto about 3 lbs of fresh frozen (3 weeks in freezer) blueberries in secondary. When should I add it, in secondary with berries?
Thanks for any help.
Thanks for any help.