I want to make a hard lemonade and am looking to find ideas to sweeten it after the fermentation.
I've used splenda in a raspberry beer and had to use a lot of it to get it some what sweet. I'm afraid of using too much and get a nast flavor like adding too much sweet-n-low to tea. Dunno if you can go overboard like that or not.
I've never used lactose before, so I don't know how much it really sweetens beer/wine.
Remember this'll be a lemonade, so it'll need quite a bit of sweetening to balance the tartness that is left when the existing sugar is fermented out. I'll also be bottling it so stopping the ferment is out of the question too.
I've used splenda in a raspberry beer and had to use a lot of it to get it some what sweet. I'm afraid of using too much and get a nast flavor like adding too much sweet-n-low to tea. Dunno if you can go overboard like that or not.
I've never used lactose before, so I don't know how much it really sweetens beer/wine.
Remember this'll be a lemonade, so it'll need quite a bit of sweetening to balance the tartness that is left when the existing sugar is fermented out. I'll also be bottling it so stopping the ferment is out of the question too.