Back sweetening

[tim85a]

Hi Guys.

I was watching a video on You Tube and the bloke said about using splenda to back sweeten his cider. He was using the stuff that looked like sugar. Would I be able to pop one or two of the tablet type of splendas in the bottle instead or does it have to be the "sugar" type?

Also, just wanna double check, to add some "fix" to my cider just add 1 tea spoon of sugar to the bottle when bottling and keep warm for 3-4 weeks?

Thanks for you help.

 

[oldbloke]

Splenda tabs should dissolve, but wise to crush first just in case.

For carbonation, yes, 1tsp sugar per 500ml/550ml/pint bottle, warm (standard ferment temperature) for 1 to 2 weeks, then cooler until ready to drink - the longer you leave it the better it'll be

 

[fishplate]

How much Splenda would you use to back sweeten or do's it just depend on taste

 

[oldbloke]

It's to your taste, of course, but...
Haven't used Splenda, have only used Morrison's own brand sweetener, which is sucralose with a bit of maltodextrin. I've found 4tsp to the gallon (at the start of the ferment) takes the edge off the dryness but is barely medium. I think I'd go 6 for a medium and 8 or even more if you actually like it sweet.

 

[fishplate]

Cheers

 

[Kinleycat]

I used three sweetex tabs per pint to back sweeten my TC last time around (dissolved in boiling water and added to my bottling bucket) and that was about right for our tastes.
I started dissolving the tabs as just adding them to the bottles left them largely intact and un-dissolved.