10-17-2005, 07:17 AM
Patrick Tan wrote: 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 wrote: Ive 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 recipies. 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 youd like to try it! The vinegar didnt 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, canbe added to a finished brew to add sweetness without altering youralcohol 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 flavorsof the others at all. A lot of people seem to not mind the flavorthough. So, it's really personal taste and what you're willing toexperiment with in your brewing. That's the nice thing about brewing 2litres at a time, instead of 5 gallons.:-DIt's a lot less lost if the experiment is a bust.No virus found in this outgoing message.Checked by AVG Anti-Virus.Version: 7.0.344 / Virus Database: 267.12.2/137 - Release Date: 10/16/2005ORGINAL POSTER: moira