Pros/cons/opinions non-fermentable sweeteners for cider

[manhands]

What is everyone's opinion of these 3 non-fermentable sweeteners that can be used for cider?

What are some pros or cons of each, which do you prefer and why?

1. Xylitol
2. Lactose
3. Stevia

 

[Sandy-the-Magpie]

Stevia can leave a slightly licorice-like aftertaste, which I think would be good with apple, but don't overdo it! It's one of those things which is much-sweeter-per-volume than sugar, and too much can also leave a slight bitterness, at least in baking.
Don't know anything about the others.

 

[jurgenph]

i like xilitol, no weird aftertaste, use it for both cider and kombucha (my daughter refuses to drink unsweetened kombucha).

it is not a zero calorie sweetener though.

i use stevia in coffee or black tea, as their bitterness masks the stevia aftertaste enough so i don't mind.

have not tried lactose.


J.

 

[MarkKF]

I tried xylitol but learned to hate the taste.

 

[manhands]

I tried this brand of stevia the other day just by itself out of the packet, and it was terrible. Had like a chemical-type taste to it. Not sure if you would get a better result once added to the cider, but didnt seem worth the try.

 

[Maylar]

I use xylitol, but in moderation. about 3 TBSP per gallon for semi-sweet and can't tell it from real sugar. I hate diet sodas and the aftertaste of artificial sweeteners, but xylitol doesn't give any of that.