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Old 07-09-2008, 04:12 AM   #1
bignick
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Default sweetening sparkling wine

i have a few recipes that i would like to carbonate and sweeten at the same time, but i am unsure exactly how to do that. i dont want to use splenda because i personally hate the stuff. i cant use any type of fermentable sugar because that will be used for priming. any advice on what i should do?


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Old 07-09-2008, 04:57 AM   #2
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Get a keg setup and force carb.....or use Malto dextrin. It's about 12% fermentable, so it'll help carb, and it's going to leave a sweet taste.


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Old 07-09-2008, 05:01 AM   #3
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Quote:
Originally Posted by BigKahuna View Post
Get a keg setup and force carb.....or use Malto dextrin. It's about 12% fermentable, so it'll help carb, and it's going to leave a sweet taste.
I thought all these years that Malto Dextrin was NOT fermentable???

A quick GOOGLE search and I found it is NOT, it IS, but only 5%, and...what's the real scoop???
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Old 07-09-2008, 05:54 AM   #4
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I thought all these years that Malto Dextrin was NOT fermentable???

A quick GOOGLE search and I found it is NOT, it IS, but only 5%, and...what's the real scoop???
My quote comes from the product description on MD on Austin Home Brew. I would still call 10% nearly negligible due to the actual fermentable sugar that would be added for the volume of MD used.
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Old 07-09-2008, 04:53 PM   #5
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lactose is always an alternative sweetener also. But you still need sugar to carb with it also.
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Old 07-09-2008, 10:25 PM   #6
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A keg set up would be a great idea for hard lemonade and hard iced tea. but i was under the impression that it is expensive. also what should i use to sweeten apfelwein so that it can be carbed in champagne bottles?


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