HERB - stevia

[Magdalena]

>
> When Daddy used to make wine, he sweetened it after it had finished
> brewing with simple syrup (sugar in water) to taset.  I think you could
> probably use stevia in the same way.
>

I thought about sweetening at the end with stevia, but I can't find whole stevia
commercially, and introducing powdered herbs at the end would give me a clouded
wine.  Actually, that is part of the reason I was asking.  I don't want to make
a trial batch of wine I know will take a long time to clear if someone could
tell me now that I'd get an off flavor.


>
> Also, if you put it in the wine during the fermentation, I don't think
> the alcohol would affect the taste.  I think somebody in my herb club
> talked about making a tincture of stevia to use.  I would recommend that
> you make up a small batch of stevia infusion and a small batch of stevia
> tincture (use vodka or a dry white commercial wine) and see how they
> taste.  Then you have a small amount you can use to experiment with in
> the brewing.
>

I'll will try making the stevia cordial.  Thanks for the suggestion!  I feel
silly.  I tell other people to do just exactly that all the time.  ;>  The
question is: can I filter out enough to prevent clouding, or will I be stuck
waiting for 6 months for it to clear?  As to the fermentation, the process can
change or enhance the flavors of the ingredients.  Sounds like it's time to do a
batch of small cider.



>
> Please let us know how it works out.
> Suzanna

I will!

-Magdalena

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