Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Does Splenda leave "Aftertaste" in Apfelwein?
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Old 02-21-2010, 01:59 PM   #1
JonClayton
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Default Does Splenda leave "Aftertaste" in Apfelwein?

I would like to bottle up my apfelwein today and would like to backsweeten it. Without making the drive over to the LHBS I do not have any lactose on hand but I have plenty of splenda. For those of you that have used splenda, did you notice any after taste? I am diabetic and I have pretty immune to the fake sweeter after taste most sugar users notice. But I am splitting this batch with a friend who is scared it will have bad taste.

I don't mind using lactose, that's why they invented insulin right?


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Old 02-21-2010, 02:02 PM   #2
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No aftertaste for me. Splenda did a great job adding just enough sweetness to the batch I did. I still have some going on 6 months and it tastes fantastic.


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Old 02-21-2010, 02:13 PM   #3
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how much splenda per gallon should I use?

I think we are going to experiment, one gallon sweetened, one gallon not, one gallon sweetened and carbonated, one gallon just carbonated etc.
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Old 02-21-2010, 03:33 PM   #4
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My answer is not from personal experience but am about to bottle up, carbonate and backsweeten and did some researching here. I found a thread that said 1 cup of sugar and 1 1/2 cup of splenda did a good job on his 5 gallon batch. All the women in the family liked it but he thought it was too sweet for him. I've got a 3 gallon batch I am bottling today. I will add 1/2 cup of sugar and 3/4 cup of splenda. I'll tell you how it turns out in about 3 weeks.
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Old 02-21-2010, 04:06 PM   #5
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"1 cup of sugar and 1 1/2 cup of splenda" quote
careful -unless you killed the yeast with sorbate and campden the cup of real sugar will restart fermentation
1 cup of sugar is too much for priming in my opinion
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Old 02-21-2010, 04:31 PM   #6
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I can taste splenda. It's not as bad as other artificial sweeteners but it's there. I backsweetened applewine with 1cup for 5 gallons and I got so tired of it and wished I left it dry. If you want a touch more sweetness, i'd say 1/4 cup in 5 gallons.
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Old 02-21-2010, 04:36 PM   #7
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I am one of those people who can taste artificial sweetener in anything. I am sure those who are not revolted by the idea and taste of fake sugar would not have a problem.
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Old 02-21-2010, 05:05 PM   #8
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I don't taste the Splenda. I usually add one teaspoon in a cup of tea, so I make sure that I add no more than one teaspoon per 8 oz, but I usually cut that to 1 teaspoon per 16 oz just to make sure I don't over do it.
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Old 02-21-2010, 05:22 PM   #9
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I have RUINED two batches of beer, back sweetening with splenda - a marzen and a hazelnut brown. Absolutely disgusting! I will never use it again on beer.

As far as apfelwein, I can't speak to that. I have my first batch conditioning right now. I mixed it up on Nov 13 of last year and I'm just letting it go for now. Tasted it a few weeks ago for the first time and it was bone dry. I'm probably going to back sweeten with simple syrup or glycerin after kegging and sufficient cooling.
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Old 02-21-2010, 05:50 PM   #10
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Looks like everybody has their own opinion. I would simply have your friend taste a little sample with splenda added to see what he thinks. Looks like the safest way.


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