[Ansteorra] Brewing Question: Carbonating Cider

[Elyssa Hoffman]

If you know someone who has the equipment you could force cabonate it
in a keg and bottle it using a beer gun. Artificial sweetener to your
taste and no other sugar would be needed to carbonate it. Shouldn't
add anything more then what is already there to affect your glucose
levels.
Elyssa de Orozco

On 10/4/11, 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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