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Old 09-01-2007, 02:28 AM   #11
Aug 2007
East Lansing, Mi
Posts: 187
Liked 4 Times on 3 Posts

If you want residual sweetness, you might try a yeast strain that doesn't ferment to dryness. I know most english ales yeasts are less dry and there are some champagne yeast strains that don't ferment to dryness. This will only leavesome residual sweetness however, so sample it when it's done fermenting (or have the wife sample it if making it to her tastes) and either stop fermentation and add sugar or add an unfermentable sugar like splenda or lactose if you need more and want to carb.

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Old 09-02-2007, 06:12 AM   #12
Aug 2007
Minneapolis, MN
Posts: 156
Liked 6 Times on 2 Posts

Originally Posted by Bobby_M
I use Splenda and honestly can't detect any twang...
Dear god, please tell me you're joking!

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