Beer Forum

I've heard of people using Splenda to backsweeten cider. I say, WTF!!!! For one, DON'T use Splenda for anything. Don't give it to anyone you like. That shit is F'ing not good for you. Stevia is perfect for this. It is actually good for you and like 30 x sweeter than sugar. FYI

It sounds like it's only good for JP.


Mylo

Yeah I've used it on a couple ciders that ended up a bit dry and liked the results.

what is wrong with good ol fashion corn sugar?

tavish2 wrote:what is wrong with good ol fashion corn sugar?

Stevia is unfermentable. (ed: at least I think it is, I know Splenda isn't which is what I was thinking of when I hit "reply").

oh gotcha. that makes sense.

bewm wrote:

tavish2 wrote:what is wrong with good ol fashion corn sugar?

Stevia is unfermentable. (ed: at least I think it is, I know Splenda isn't which is what I was thinking of when I hit "reply").

You're correct. Stevia us unfermentable like Splenda. It also was accidentally created in an attempt to manufacture poison.

Brichards700 wrote:You're correct. Stevia us unfermentable like Splenda.

Yay me

Hijacking a bit, is there an advantage to backsweeting like this instead of tasting it as it's fermenting and dropping in a campden tablet and kegging once it's reached the sweetness level you want? I have a cider in fermentation right now that I was planning on doing the campden thing with, but if there is an explicit advantage to using stevia I may reconsider.

Thanks.