Anybody used 'Half-spoon' to sweeten and condition?

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Chop_Suey_Stuey

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Hi all

I've got a batch of cider that coming up for secondary using a pressure barrel; Just had a wee taste and it's not sweet enough for my liking. After a bit of reading some people are suggesting prime with sugar and sweeten with splenda, I'm really not up for the artificial sweetener taste and un-fermentable sugars like lactose seem a bit of an effort to source.
Was wondering if anyone has ever used half spoon? (It's half sugar half sweetener, I use it for coffee and it doesn't taste artificial).
If so how much would you use? as it's half sugar I'd imagine you'd double up on the amount you'd normally add for priming?

Could be worth an experiment, who knows... :hmm:

Cheers
 
Once the sugar has been fermented, it's all sweetener.. . and the usual suspects are there, Aspartame and Acesulfame-K.

You'd have better control adding regular sugar for the prime and regular sweetener for the taste adjustment.
 
Splenda is sucralose any way, it shouldn't have the usual artificial after taste (or so they say). Using half spoon would just be like using really weakened sweetener, so you might as well use normal sweetener and use half as much as you would half spoon.
 

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