Hear me out on this one:
I have a pretty flavorful cider that I am about ready to bottle.
The problem is that the flavor is "tangy" because all of the ferment able sugars are now alcohol.
I want to re-sweeten half of it with Splenda, and half with sugar.
The complicating factor is that there are women involved. I need to carbonate it too.
Here is my game plan:.
1. Draw off about a gallon of this stuff
2. Add the sugar gradually and let the ladies test it to get the right amount of sweetness.
3. Once I get the right level of sugar to cider, split the batch into two halves and dose appropriately.
4. Prime the batch with the Splenda with just a little sugar.. I typically use 4 oz per 5 gallon batch of beer so were lookin' at half of that. I suppose I'll dose the "real sugar" half batch too.
5. Bottle it in beer bottles. I have some festive "American flag" bottle caps.
6. Check a bottle after 3-4 days and if it gets to the right level of fizz do a stovetop pasteurization to kill the yeast... Assuming that the yeast is alive after what I have done to it already. (I used champagne yeast, FYI but have plenty of ale yeast in case I need to dose the batch.
So my two potential risks are infection/bacteria in the sweetener And also, the Splenda is actually some percentage maltodextrin which is ferment able.
Oh, and the possibility that the champagne yeast is dead and it won't carbonate...
Other than that... What do you think?
You can see the potential in the "skinny cider"...
I have a pretty flavorful cider that I am about ready to bottle.
The problem is that the flavor is "tangy" because all of the ferment able sugars are now alcohol.
I want to re-sweeten half of it with Splenda, and half with sugar.
The complicating factor is that there are women involved. I need to carbonate it too.
Here is my game plan:.
1. Draw off about a gallon of this stuff
2. Add the sugar gradually and let the ladies test it to get the right amount of sweetness.
3. Once I get the right level of sugar to cider, split the batch into two halves and dose appropriately.
4. Prime the batch with the Splenda with just a little sugar.. I typically use 4 oz per 5 gallon batch of beer so were lookin' at half of that. I suppose I'll dose the "real sugar" half batch too.
5. Bottle it in beer bottles. I have some festive "American flag" bottle caps.
6. Check a bottle after 3-4 days and if it gets to the right level of fizz do a stovetop pasteurization to kill the yeast... Assuming that the yeast is alive after what I have done to it already. (I used champagne yeast, FYI but have plenty of ale yeast in case I need to dose the batch.
So my two potential risks are infection/bacteria in the sweetener And also, the Splenda is actually some percentage maltodextrin which is ferment able.
Oh, and the possibility that the champagne yeast is dead and it won't carbonate...
Other than that... What do you think?
You can see the potential in the "skinny cider"...