sweeten with splenda rather than sugar. Then prime with sugar and bottle... never done it but I bet it would work.
do not stabilize it, just let it ferment dry.. add splenda to taste.. then add priming sugar and bottle.I think the problem is that after killing off all of the yeast there are none left to eat the sugars and carb the bottles.
My fear with adding a packet of dry yeast is that then you could start the ferment again and thats where your bottle bombs come from. Seems to me like the only sure way is to keg and then transfer to botttle after it is kegged? What are your thoughts?? Need to do something this weekend with mine.
Does everyone drink it carbed? Anyone drink it still in bottles?
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