New to the group and sugar subsitute question

[SnowWolf]

wanted to know if anyone has ever tried to use sugar substitute instead of regular sugar.

thanks

SW

 

[HornetSparky]

Sugar substitute for what purpose? As a general statement I'd assume that sugar substitutes are not fermentable, therefore would work (disregarding off flavor or aftertaste, if that is a concern) for back sweetening cider. Obviously non-fermentable sweeteners would not work to raise the alcohol potential or to prime a cider for carbonation. Over to more experienced folks as to whether any non-sugar sweeteners have adverse effects on fermentation, though I doubt it. Does that help?

 

[WilliamSlayer]

Hornet covered most of it, but just to clarify do you mean a "sugar substitute" like honey?

 

[SnowWolf]

oh sorry I should have been more descriptive. I am type two diabetic so have to watch my sugar levels and all that..so for the first steps in putting the cider together instead of using cups and cups of sugar would an artificial sweetener work like spenda or equal. I am still going to make more with the regular sugar and will just give them to family.

and thank you for the help

 

[PDX_T]

oh sorry I should have been more descriptive. I am type two diabetic so have to watch my sugar levels and all that..so for the first steps in putting the cider together instead of using cups and cups of sugar would an artificial sweetener work like spenda or equal. I am still going to make more with the regular sugar and will just give them to family. and thank you for the help

You need sugar to produce alcohol. Alcohol content is directly related to initial sugar content. You could dilute your juice a bit, and make a low ABV cider, then sweeten it with your artificial sweeteners. You could try small samples with different sweeteners at different levels. This sounds like a cool experiment.

 

[Descender]

oh sorry I should have been more descriptive. I am type two diabetic so have to watch my sugar levels and all that..so for the first steps in putting the cider together instead of using cups and cups of sugar would an artificial sweetener work like spenda or equal. I am still going to make more with the regular sugar and will just give them to family.

and thank you for the help

From what I understand, you shouldn't drink alcohol if type 2 diabetic. Of course, if I only drank when I "should," there'd be no drinking lol.

 

[Yooper]

oh sorry I should have been more descriptive. I am type two diabetic so have to watch my sugar levels and all that..so for the first steps in putting the cider together instead of using cups and cups of sugar would an artificial sweetener work like spenda or equal. I am still going to make more with the regular sugar and will just give them to family.

and thank you for the help

The sugar ferments out completely, even the sugar in the juice. Artificial sugars won't do that- they will be sweeteners, not fermentables. The sugar added to the cider doesn't stay in there- it ferments out and boosts the alcohol. That's all it does.

I make cider, and use no sugar at all. I ferment it, and then drink it without sweetening. It's about 6% ABV, with very little residual sugar content (from the fructose sugar naturally present in the apple juice).

 

[SnowWolf]

I don't drink that much to maintain my sugar levels in me
thank you for all the help guys..

Yopper so you just add the yeast to the cider and let nature take its course correct?
thank you especially ;-)

 

[Yooper]

I don't drink that much to maintain my sugar levels in me
thank you for all the help guys..

Yopper so you just add the yeast to the cider and let nature take its course correct?
thank you especially ;-)

Yes. Or you could do the same thing with grape juice from the store, etc. Just make sure whatever you use doesn't have sorbate or benzoate in it- preservatives that mean it won't ferment. I have some wine recipes posted that always go dry- that is no residual sugar, so if you like dry wines they'd be perfect.

for cider, I don't add sugar or other extra fermentables, so I keep the alcohol level at about 6-7% ABV. But for wine, adding some sugar (again, it ferments out to alcohol!) can boost the same amount of apple juice to wine level at 12-13% ABV but again, with no residual sugar.

If you choose to sweeten after it ferments, you can certainly use sugar substitutes to sweeten the cider or wine.

 

[SnowWolf]

Yes. Or you could do the same thing with grape juice from the store, etc. Just make sure whatever you use doesn't have sorbate or benzoate in it- preservatives that mean it won't ferment. I have some wine recipes posted that always go dry- that is no residual sugar, so if you like dry wines they'd be perfect.

for cider, I don't add sugar or other extra fermentables, so I keep the alcohol level at about 6-7% ABV. But for wine, adding some sugar (again, it ferments out to alcohol!) can boost the same amount of apple juice to wine level at 12-13% ABV but again, with no residual sugar.

If you choose to sweeten after it ferments, you can certainly use sugar substitutes to sweeten the cider or wine.

thanks again...I am really excited to start this....went up to a local cider farm in Oak Glen, CA and bought two of their one gallon jugs of it and to a local brew shop...have all the main stuff to start.

thank you again for help...I love forums like this...where ole hats help out the new guy...


SW

 

[WilliamSlayer]

thank you again for help...I love forums like this...where ole hats help out the new guy...

SW

Lol.

Yooper, slow down! Here, let me hold that glass for you as you sit down. Wouldn't want you to break a hip falling! :-D

 

[SnowWolf]

well I got 11 bottles out of the two gallons racked. I didn't back sweaten them should I keep them in a dark cool place or put them in the fridge. How long will they last and should I be waiting a week or two before opening them up to taste/drink?

 

[WilliamSlayer]

well I got 11 bottles out of the two gallons racked. I didn't back sweaten them should I keep them in a dark cool place or put them in the fridge. How long will they last and should I be waiting a week or two before opening them up to taste/drink?

The type of b ottle will dictate a lot on how long they will last. You can keep them anywhere that there will be a stable temperature (not a lot of ups and downs). For many folks the two places you mentioned have that exact quality.

The great thing about cider is that it can be drunk young or aged, so enjoy some of the fruits of your labor whenever you are ready!