[Ansteorra] Brewing Question: Carbonating Cider

[Joanne Murphy]

I am not a brewer, but Splenda is on a 1:1 ratio with sugar. I'd dissolve it
in water and just start adding and trying. I'll even volunteer to test it!
;)
Joanna

On Tue, Oct 4, 2011 at 10:24 PM, Scott Fridenberg <fitzmorgan at gmail.com>wrote:

> I'm just getting started back into brewing.  I have made a gallon of Cider
> using 2 cans of frozen apple concentrate.  It has stopped fermenting and
> has
> cleared to the point that I can read through it.   I believe that it has
> stopped fermenting because the yeast have eaten all the sugar rather than
> because the Alcohol has killed the yeast.    I would like to be able to
> drink this without worrying too much about my blood sugar, so I had thought
> to sweeten this with a simple syrup made from splenda.  I had also thought
> to add enough real sugar to to let it ferment just enough to carbonate it.
>  I'm planning to bottle it using the 'grolsh type' bottles with the snap
> close lids.
>
> My question is, how much splenda should I add to get a good flavor, and how
> much sugar should I add to carbonate it?    Should I rack it to a clean
> gallon jug and sweeten that or sweeten in the existing jug and bottle?
>
> Any suggestions would be greatly appreciated.
>
> Robert Fitzmorgan
>
> --
> It is not because things are difficult that we do not dare; it is because
> we
> do not dare that they are difficult.
> Seneca
>
> Fitzmorgan at gmail.com
> AIM: fitzmorgan
> Yahoo! ID:   robert_fitzmorgan
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