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Old 02-18-2013, 07:02 AM   #1
Sep 2012
Redmond, Oregon
Posts: 37
Liked 1 Times on 1 Posts

Started my second batch of Apfelwein today. This time I used brown sugar, cinammon and Nottingham yeast. Last time I used table sugar and wine yeast. I think I'll also backsweeten it at bottling with Splenda (after tasting it first). The first batch was very dry.

Let the rhino farts commence!
"The immediate bubbles were your yeast screaming in pain" ~ Freisste

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Old 02-18-2013, 02:48 PM   #2
tennesseean_87's Avatar
Aug 2011
Bismarck, ND
Posts: 1,508
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I used a very little bit of splenda before, and it sucked.
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Old 02-18-2013, 04:13 PM   #3
Mar 2011
lopatcong, nj
Posts: 675
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I used splenda I forget the exact ammount. A biy too much.... mibe sucked too for a couple months its about 6 months since I added the splenda. And its much better now. The wife really likes it. Its a bit to sweet for me. IIRC it was 1/4cup

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