Originally Posted by Dakob
Why is dextrose used instead of sucrose?
Dakob, it's flavor neutral and disolves quickly. I can't get dextrose in Hawaii without shipping it in, so I use confectioners sugar for bottle carbing my wines, and applejuice concentrate for my ciders. I only do extract beers, and usually the kits come with a dextrose carbing charge.
to the OP - I've found 3/4 cup of splenda to a 5 gallon batch takes it to slightly sweet - almost "off dry"
best way to determine how to use splenda is to draw off a pint, and sweeten with tiny known amounts untill you hit the right taste. then simply multiply this amount of splenda x8 per gallon of cider you want to sweeten.
don't return your test sample to the bottling bucket - drink it... makes bottling day far more amusing.
In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.
comming to a carboy near you...
Redhook ESB clone