> To retain sweetness, you have to use maltodextrine as it is not 100%
> fermentable, sweetness will be apparent. Regular sugar ferments out
> completely and only raises the alcohol content.
>
> */Craig
>
> I've read about people who have had good outcomes with cranberry
> juice.
> I used cranberry cocktail juice with 27% cranberry. I added 1 c.
> sugar
> and, of course, yeast. The results were a bit sour tasting. does
> anyone have some suggestions or recopies. I know I could add some
> sugar after fermentation and am planning on doing it with a bottle
> that is maturing today.
>
> Oh and that sake was awesome !(whether it was actual sake or not.)
> only thing I would do next time is use all grape juice instead of
> water and a little juice.(or grape concentrate and water)The
> recipie I
> used is back a few posts if you'd like to try it! The vinegar didn't
> seem to have any adverse effects, but if you left it out it would
> probably be for the better.
>
>
Any artificial sweetener, and the herbal sugar alternative stevia, can
be added to a finished brew to add sweetness without altering your
alcohol content. None of them feed yeast.
However, they will change the flavor and not always in a good way, IMO.
I haven't actually tried the stevia yet, but I don't like the flavors of
the others at all. A lot of people seem to not mind the flavor though.
So, it's really personal taste and what you're willing to experiment
with in your brewing. That's the nice thing about brewing 2 litres at a
time, instead of 5 gallons. :-D
It's a lot less lost if the experiment is a bust.
----------
I have some liquid stevia that I'll be trying out with my mead. As I'm doing a
batch of Sack, it won't be done for a while but I'll post up on it when it is.
:)
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ORGINAL POSTER: erik
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