How to Sweeten Apfelwein?

[nardonir]

Alrighty then,

I am kegging my first Apfelwein tonight and everything has gone perfect to this point. I tasted it when I sampled for my hydrometer reading and it tasted great. I know the crowd that I am going to serve it to will like it quite sweeter than it is. I have read the talk of adding Splenda to it to sweeten it but I am wondering how much. Who has tried this and how much have you put in?

Also, should I just stir it in after I rack into the keg?

As always, any and (almost) all suggestions are greatly appreciated!

CHEERS!

 

[olllllo]

Why not have them cut it themselves. It's the German way....
http://en.wikipedia.org/wiki/Apfelwein#Apfelwein_as_a_Cocktail

 

[ColoradoXJ13]

I used splenda to sweeten mine, used ~4 cups for 5 gallons and i don't really like it, has a 'sweetener' taste to it that I don't like at all, like diet coke or sweet and low....I think I will go with lactose next time even though I am lactose intolerant...

 

[Dude]

Why not have them cut it themselves. It's the German way....
http://en.wikipedia.org/wiki/Apfelwein#Apfelwein_as_a_Cocktail

Wow...that is a great resource. It will be handy when I get the Apfelwein on tap in the bar!

 

[Pumbaa]

add some camden tablets let them do their magic and back sweeten with frozen apple juice concentrate. If your going to force carb it anyway killing off the yeast wont hurt.

 

[nardonir]

OK. I just want it a little bit sweet... You think two cans of frozen concentrate?

BTW I am drinking the last of my 18 month old stout to make room for the keg'o'apfelwein in the kegerator --- SAD DAY!

Thanks again

 

[skou]

add some camden tablets let them do their magic and back sweeten with frozen apple juice concentrate. If your going to force carb it anyway killing off the yeast wont hurt.

I'd be careful with campden tablets. wine and beer yeasts are somewhat impervious to campden tabs, unless you use a large amount. K-Sorb, ( potassium sorbate) is possibly a better choice. It is what I used in my last batch of mead, and it worked just fine.

The other idea, add a bit too much apple juice, and let it ferment to the sweetness you like. Add the K-sorb (or Sorbistat-K) when it is just right.

Of course, you can't bottle carbonate, after using either.

steve

 

[EdWort]

Wow...that is a great resource. It will be handy when I get the Apfelwein on tap in the bar!

Sharp tongues from foreign regions claim that Apfelwein is a beverage that only starts to taste of anything after the seventh glass.

See, I only have a 3 glass rule. (of course my recipe is 8.5% instead of 5.5 or 6%)