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Old 05-15-2008, 09:46 PM   #1
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I am looking into the future and see SWMBO saying that she want's the apfelwein to be sweeter.

What is the best way to kill the yeast?
A little potassium sorbate and some campdens?
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Old 05-15-2008, 09:55 PM   #2
blacklab
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Most folks who are interested in sweetening the final product will add some unfermentable sugars to the Apfelwein, i.e. Splenda or lactose. do a little poking around the thread(early on I believe) and you'll find out how they did it.

Reason: spelling

 
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Old 05-15-2008, 10:13 PM   #3
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If you're not naturally carbonating, the campden and sorbate work great. That's how I sweeten all my wines that need it. But, as blacklab said, many people have been using lactose (milk sugar) or splenda, if they need the yeast to carbonate.
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Old 05-15-2008, 10:18 PM   #4
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I used a half pound of lactose in mine...came out perfect...Not too sweet and not to tart.
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Old 05-15-2008, 10:49 PM   #5
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Sorta on the same subject............does anyone know if Xylitol or Sorbitol are fermentable? I found on wiki about xylitol saying "Recent research[8] confirms a plaque-reducing effect and suggests that the compound, having some chemical properties similar to sucrose, attracts and then "starves" harmful micro-organisms, allowing the mouth to remineralize damaged teeth with less interruption. (However, this same effect also interferes with yeast micro-organisms and others, so xylitol is inappropriate for making yeast-based bread, for instance.)"

So I'm guessing no on Xylitol, but would I still be able to naturally carb with it I wonder>?

 
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Old 05-15-2008, 11:11 PM   #6
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Campton won't kill brewers yeast but Pot Sorbate will.

I use campton to kill natural yeast when doing fruit wines, and use it to neutralize
chlorimines in my municipal water, so it don't affect my brew.
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Old 05-15-2008, 11:44 PM   #7
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Splenda......available in Vegas!!!
I didn't even think of that.
Thanks.
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"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
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