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That one only estimates calories, I was more concerned with the carb count. But thank you! Do we know who figured out the calorie count, or how they worked it out?

Nope, I knew I was using Splenda to sweeten and planned to carbonate, so I didn't use k-meta or sorbate. 3/4 cup of dextrose to 5 gallons of SP. Last time I went into detail, the whole thread went silent for weeks! (Posts 1025 and 1027 in this thread) Here's the gist of it: ---- [Did you...

Has anyone ever calculated the nutritional values for this stuff? Is there a way to figure out how many calories, carbs, etc. are in a serving?

Can anyone spare a clue for how do deal with 50+ bottles of SP with presumably dead yeast, but with dextrose added (3/4 cup, intended to carbonate the bottles). Should I dump them all back into a bucket and add yeast? How much yeast? How do I keep it all from being completely oxidized? Could...

Five more going here. 25398 + 5 = 25403

Let's see. I started it on 9-3, added the slurry from a batch of Apfelwein (originally a pack of Montrachet yeast) on 9-5, had good activity by the next day. Gravity was 1.050 on 9-9 so I added the third lemon juice, energizer, and nutrients. Racked it to a new carboy on 9-13. Let that sit and...

This is a solid theory, but I didn't use any of those since I knew I wasn't going to be sweetening with sugar. I didn't use the sparkolloid or anything either, for what that's worth. I just waited until it cleared on its own, sweetened with Splenda, added a packet of lemonade Koolaid...

I posted this a while back, but it got lost. Does anyone have an opinion on this? Would it work to dump them all back into a bucket and add a packet of yeast? "So I've tried a few bottles of SP and they are not carbonated at all after almost a month. Is it possible that the yeast was dead? I...

So I've tried a few bottles of SP and they are not carbonated at all after almost a month. Is it possible that the yeast was dead? I used dextrose at the normal amount (3/4 cup to 5 gallons) for bottling. Can this be fixed or should I just dump all those bottles into a keg? I hate to drink...

Just putting some bottles in the fridge now to try tonight. The sucralose shouldn't carbonate; it's just concentrated liquid Splenda so I don't think that's fermentable. -- edit: Opened the first one and apparently I didn't get any carbonation from the dextrose either. :( On the other hand...

Nope, didn't have any energizers or nutrients or anything when I started the batch. The main fermentation was strong and short, IIRC. This was our first year in a house with apple trees in the back yard. Learned a LOT for next year.

Well, I sampled it and it was... delicious! Much to my surprise. The sulfur smell was basically gone; the cinnamon and clove seem to hide it nicely. I sweetened with sucralose, kegged three gallons and bottled the rest; we'll see how it is in a few weeks! Thank you for setting my mind at ease...

No airlock activity. It's been long done. I was just waiting it out in hopes of getting rid of the sulfur smell. I'll get it out of there today unless someone tells me otherwise! Thank you!

Quick background info: Pressed 2 gallons of juice 9/8. Added 2 campden tablets. Pressed 3 gallons 9/10. Added 3 campden tablets. Combined in a 5-gallon carboy. Added 1 packet Nottingham yeast 9/12. Posted in the "Sulphury Cider" thread 9/28-9/30. Tried aeration and quick carbonation of...

I bottled today. Used 75 drops (equivalent of 3 cups sugar) of liquid sucralose to sweeten. I also threw in a packet of unsweetened lemonade Kool-Aid, because I wanted it more tangy. To me it was bitter and sweet but not lemony enough. I hope the Kool-Aid brings that out a bit. (didn't taste to...

Ok, cool. I was just worried the smell would stick in it somehow if I didn't do something sooner. Thanks again.

Thank you! I will try this! So do you think it will work to keg/carb it, and then rack it back into a carboy and let it sit in a corner and think about what it's done for a couple months?

Still very stinky a day later. Anybody got any ideas?

I am reanimating this zombie thread with a related question. I have a funky batch of cider, possibly due to too many Campden tablets, but possibly due to the weird way we made it. To wit: 9/8 pressed a little over two gallons of mixed apple juice, added two campden tablets. 9/10 pressed a...

This was me, yesterday. :mug: