Monghetti
Well-Known Member
Hi All, My first cider has been in the primary for two weeks now and I am starting to think about the bottling process. This is a sweet cider that was made with four gallons of apple cider and almost 4 pounds of brown sugar. (Had an IG = 1.088) I plan on leaving in the primary for two more weeks.
The recipe says to bottle with equal parts brown sugar and Splenda. My question is is Splenda a fermentable sugar or is it just used as a sweetener and the additional brown sugar fuels the carbonation? If that is the case, additional Splenda would only sweeten and not increase my risk of bottle bombs right? SWMBO has a very sweet tooth, so I am excited to see how this first cider attempt turns out and more excited to try the much discussed Apfelwine next!
Christian
The recipe says to bottle with equal parts brown sugar and Splenda. My question is is Splenda a fermentable sugar or is it just used as a sweetener and the additional brown sugar fuels the carbonation? If that is the case, additional Splenda would only sweeten and not increase my risk of bottle bombs right? SWMBO has a very sweet tooth, so I am excited to see how this first cider attempt turns out and more excited to try the much discussed Apfelwine next!
Christian