I wish to use stevia to back sweeten my cider. I don't want to use lactose as I am partially intolerant and a good friend of mine is lactose intolerant as well. I also don't want to use an artificial sweetener such as splenda. That leaves me with stevia.
Stevia appears on the shelf in different forms. Some suspended in glycerin, some in alcohol, and others in powder forms with and without maltodextrin. I found a pure powdered leaf that I am thinking of using but now I am thinking that it may just cloud my cider. Which one should I use?
Once I have decided on which one to use, how do I decide how much to use? I have a 11L batch of cider that I want to sweeten. The cider has a final gravity of 1.004 and it tastes like a very dry warm white wine. I would like it to turn out semi-dry. Somewhat less sweet than Strongbow. I plan to add sugar to carbonate it along with the stevia to sweeten it. Do I just add to taste? Of course the cider is warm and uncarbonated so I am worried that going by taste will not translate easily to the end result. Are there any tips for back sweetening?
Thanks,
David
Stevia appears on the shelf in different forms. Some suspended in glycerin, some in alcohol, and others in powder forms with and without maltodextrin. I found a pure powdered leaf that I am thinking of using but now I am thinking that it may just cloud my cider. Which one should I use?
Once I have decided on which one to use, how do I decide how much to use? I have a 11L batch of cider that I want to sweeten. The cider has a final gravity of 1.004 and it tastes like a very dry warm white wine. I would like it to turn out semi-dry. Somewhat less sweet than Strongbow. I plan to add sugar to carbonate it along with the stevia to sweeten it. Do I just add to taste? Of course the cider is warm and uncarbonated so I am worried that going by taste will not translate easily to the end result. Are there any tips for back sweetening?
Thanks,
David