[Cider Workshop] Sucralose help.
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raybl...@ntlworld.com
May 3, 2010, 7:47:40 AM5/3/10
to cider-w...@googlegroups.com
Hi folks,
I just wondered if anyone has experience of using sucralose to back-sweeten their ciders and/or perries, and if they have any experiences or knowledge of this, they would like to share it with me, either on or off-list?
If you'd prefer to reply off list, please do so to:
raybl...@ntlworld.com
May I add that I have no wish to get into a debate about the merits - or otherwise - of using any kind of sweetener, natural or otherwise. This is simply a request for information based on experiences.
Thanks very much.
Cheers,
Ray.
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I just wondered if anyone has experience of using sucralose to back-sweeten their ciders and/or perries, and if they have any experiences or knowledge of this, they would like to share it with me, either on or off-list?
If you'd prefer to reply off list, please do so to:
raybl...@ntlworld.com
May I add that I have no wish to get into a debate about the merits - or otherwise - of using any kind of sweetener, natural or otherwise. This is simply a request for information based on experiences.
Thanks very much.
Cheers,
Ray.
--
You received this message because you are subscribed to the Google Groups "Cider Workshop" group.
To post to this group, send email to cider-w...@googlegroups.com.
To unsubscribe from this group, send email to cider-worksho...@googlegroups.com.
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Rose
May 3, 2010, 8:07:18 PM5/3/10
to Cider Workshop
Ray,
I have made occasional use of Sucralose over the last few years. I do
not normally sweeten my bag in box cider but when it is supplied to
pub festivals landlords sometimes like to offer the choice of sweet,
medium and dry. All I do then, is to put the appropriate smidgeon of
this powerful white powder into the neck of the bag just before
filling. It dissolves very easily and permeates the contents of the
whole bag during the fill.
As only small quantities of cider are sweetened at any one time, the
difficulty that arises is how to judge the amount of the tiny amount
of powder that is required. I can't think of an accurate way of
measuring it other than to use an expensive chemical balance. Needless
to say, such an item is not part of the rather basic kit in my
ciderhouse. Some form of volumetric measurement has to be the answer.
Maybe there are some minute sets of measuring spoons available
somewhere or other, but I have yet to find them. (Spoons for doll's
house kitchens come to mind!)
Fortunately the human taste buds are tolerant of what is deemed to be
semi of full on sweet within a fairly wide margin. It is not
absolutely necessary to measure the sweetener with laboratory
accuracy. I have carried out a number of trials where the amount of
Sucralose added to a 20 litre bag was gradually increased. At each
stage I withdrew a small sample of the cider from the neck of the bag
before the tap was fitted. I used a small syringe case to transfer a
sample to a wine glass, tasted it, then repeated the procedure until I
found what seemed to be the right level of sweetness. I am now able
to judge the amount needed by pouring a small amount of the powder
into a small teaspoon. Roughly speaking, a little 4 mm diam heap in
the spoon turns 20 litres semi- sweet. About 6 or 7 mm turns it to
what I would consider to be sweet. This inspection method is 'rough
and ready' but works for me. The important thing, if in doubt, is to
err on the dry side. Few things are more horrible than over sweetened
cider!
It would be interesting to hear how other people cope with this very
powerful sweetener. Perhaps making a stock solution is the answer,
like many of us do for dosing with sodium metabisulphite. However
unless data is available for dilution, this method would also require
a lot of trial and error to find a suitable concentration and then a
suitable dosing rate. It would be nice to be able just inject so many
ml of sweetening liquid into the neck of each bag. The problem as I
see it would be that to even put as much as 1 gram into a stock
solution would be fraught with inaccuracy, given the sort of scales
used by most of us.
Sucralose is a very good sweetener and I am pleased to hear of Vigo's
initiative in selling small quantities. I will be ordering some, when
my free sample eventually runs out.
Rose
On May 3, 12:47 pm, <rayblock...@ntlworld.com> wrote:
> Hi folks,
>
> I just wondered if anyone has experience of using sucralose to back-sweeten their ciders and/or perries, and if they have any experiences or knowledge of this, they would like to share it with me, either on or off-list?
>
> If you'd prefer to reply off list, please do so to:
> rayblock...@ntlworld.com
I have made occasional use of Sucralose over the last few years. I do
not normally sweeten my bag in box cider but when it is supplied to
pub festivals landlords sometimes like to offer the choice of sweet,
medium and dry. All I do then, is to put the appropriate smidgeon of
this powerful white powder into the neck of the bag just before
filling. It dissolves very easily and permeates the contents of the
whole bag during the fill.
As only small quantities of cider are sweetened at any one time, the
difficulty that arises is how to judge the amount of the tiny amount
of powder that is required. I can't think of an accurate way of
measuring it other than to use an expensive chemical balance. Needless
to say, such an item is not part of the rather basic kit in my
ciderhouse. Some form of volumetric measurement has to be the answer.
Maybe there are some minute sets of measuring spoons available
somewhere or other, but I have yet to find them. (Spoons for doll's
house kitchens come to mind!)
Fortunately the human taste buds are tolerant of what is deemed to be
semi of full on sweet within a fairly wide margin. It is not
absolutely necessary to measure the sweetener with laboratory
accuracy. I have carried out a number of trials where the amount of
Sucralose added to a 20 litre bag was gradually increased. At each
stage I withdrew a small sample of the cider from the neck of the bag
before the tap was fitted. I used a small syringe case to transfer a
sample to a wine glass, tasted it, then repeated the procedure until I
found what seemed to be the right level of sweetness. I am now able
to judge the amount needed by pouring a small amount of the powder
into a small teaspoon. Roughly speaking, a little 4 mm diam heap in
the spoon turns 20 litres semi- sweet. About 6 or 7 mm turns it to
what I would consider to be sweet. This inspection method is 'rough
and ready' but works for me. The important thing, if in doubt, is to
err on the dry side. Few things are more horrible than over sweetened
cider!
It would be interesting to hear how other people cope with this very
powerful sweetener. Perhaps making a stock solution is the answer,
like many of us do for dosing with sodium metabisulphite. However
unless data is available for dilution, this method would also require
a lot of trial and error to find a suitable concentration and then a
suitable dosing rate. It would be nice to be able just inject so many
ml of sweetening liquid into the neck of each bag. The problem as I
see it would be that to even put as much as 1 gram into a stock
solution would be fraught with inaccuracy, given the sort of scales
used by most of us.
Sucralose is a very good sweetener and I am pleased to hear of Vigo's
initiative in selling small quantities. I will be ordering some, when
my free sample eventually runs out.
Rose
On May 3, 12:47 pm, <rayblock...@ntlworld.com> wrote:
> Hi folks,
>
> I just wondered if anyone has experience of using sucralose to back-sweeten their ciders and/or perries, and if they have any experiences or knowledge of this, they would like to share it with me, either on or off-list?
>
> If you'd prefer to reply off list, please do so to:
Dick Dunn
May 4, 2010, 12:25:07 AM5/4/10
to cider-w...@googlegroups.com
Rose -
It seems like the "stock solution" of sweetener is the way to go--weigh
out an amount of sucralose that is convenient, and dissolve/dilute to
an amount that gives a convenient strength. The thing is that you can
use a large enough amount of the powder that your measurement will be
accurate, and you can adjust the dilution also to be convenient. As you
know, weighing is a lot more accurate than volume measurement at the
sort of quantity you're considering.
I would also suggest you re-examine your thought that:
> ...I can't think of an accurate way of
As electronic devices improve, accurate (sub-gram) weighing has come
within reach. I see an electronic scale available to homebrewers here
which has 0.1 gram precision and costs US $32 (£21 in new pence at
current rates:). That's not pocket coins, but neither is it serious
lab equipment. I don't know what-all sort of scales can be found; I
just took that one datum from a catalog at hand.
--
Dick Dunn rc...@talisman.com Hygiene, Colorado USA
It seems like the "stock solution" of sweetener is the way to go--weigh
out an amount of sucralose that is convenient, and dissolve/dilute to
an amount that gives a convenient strength. The thing is that you can
use a large enough amount of the powder that your measurement will be
accurate, and you can adjust the dilution also to be convenient. As you
know, weighing is a lot more accurate than volume measurement at the
sort of quantity you're considering.
I would also suggest you re-examine your thought that:
> ...I can't think of an accurate way of
> measuring it other than to use an expensive chemical balance. Needless
> to say, such an item is not part of the rather basic kit in my
> ciderhouse...
> to say, such an item is not part of the rather basic kit in my
As electronic devices improve, accurate (sub-gram) weighing has come
within reach. I see an electronic scale available to homebrewers here
which has 0.1 gram precision and costs US $32 (£21 in new pence at
current rates:). That's not pocket coins, but neither is it serious
lab equipment. I don't know what-all sort of scales can be found; I
just took that one datum from a catalog at hand.
--
Dick Dunn rc...@talisman.com Hygiene, Colorado USA
Rose
May 4, 2010, 3:02:46 AM5/4/10
to Cider Workshop
That is very interesting, Dick.
Electronic kitchen scales that weigh only to the nearest gram cost
about £20 in UK. These are what I use for weighing metabisulphite. I
will have to investigate what is available for sub gram measurement
over here. It would be useful to devise a convenient stock solution. I
wonder if Andrew has a feel for the sweetening power per milligram we
could use as a starting point.
The first problem I can see is that 'sweetening' is a subjective
measurement.
Rose
Electronic kitchen scales that weigh only to the nearest gram cost
about £20 in UK. These are what I use for weighing metabisulphite. I
will have to investigate what is available for sub gram measurement
over here. It would be useful to devise a convenient stock solution. I
wonder if Andrew has a feel for the sweetening power per milligram we
could use as a starting point.
The first problem I can see is that 'sweetening' is a subjective
measurement.
Rose
Andrew Lea
May 4, 2010, 3:12:32 AM5/4/10
to cider-w...@googlegroups.com
On 04/05/2010 08:02, Rose wrote:
>
> wonder if Andrew has a feel for the sweetening power per milligram we
> could use as a starting point.
>
Busy right now but will get back to this later :-)
>
> wonder if Andrew has a feel for the sweetening power per milligram we
> could use as a starting point.
>
> The first problem I can see is that 'sweetening' is a subjective
> measurement.
to 'sucrose equivalents' to measure sweetening power. That works pretty
well for the most part.
Andrew
--
Wittenham Hill Cider Pages
www.cider.org.uk
greg l.
May 4, 2010, 5:00:32 AM5/4/10
to Cider Workshop
I bought a little set of battery powered electronic scales from ebay,
they were quite cheap and measure to 0.1 of a gram quite well, you can
use medication to test accuracy in milligrams. I use them for
metabisulphite, yeast, MLF culture etc.
they were quite cheap and measure to 0.1 of a gram quite well, you can
use medication to test accuracy in milligrams. I use them for
metabisulphite, yeast, MLF culture etc.
Roy Bailey
May 4, 2010, 5:02:26 AM5/4/10
to cider-w...@googlegroups.com
In message
<20100503124740.H...@web08-winn.ispmail.private.ntl.com>,
raybl...@ntlworld.com writes
sweetener with no unwanted flavours.
However, being 600 times sweeter than sugar, you need to use it
carefully. My method was to add a small level saltspoonful or as much as
would sit on the handle end of a teaspoon to a 1 litre container of the
cider or perry to be sweetened.
Once this had dissolved I used my hydrometer (saccharometer?) measuring
jar, which holds 100mls calibrated, to add measured amounts of this
stock solution to a 5 gallon barrel until the taste was right.
Cider makers more organised than me will not make note of the amount on
the back of an envelope and then lose it!
Roy.
--
Roy Bailey - Proprietor
The Lambourn Valley Cider Company
(Real cider from the Royal County)
<www.lambournvalleycider.co.uk>
<20100503124740.H...@web08-winn.ispmail.private.ntl.com>,
raybl...@ntlworld.com writes
>Hi folks,
>
>I just wondered if anyone has experience of using sucralose to back-
>sweeten their ciders and/or perries, and if they have any experiences
>or knowledge of this, they would like to share it with me, either on or
>off-list?
>
When I used some a couple of years ago I found it to be a very useful
>
>I just wondered if anyone has experience of using sucralose to back-
>sweeten their ciders and/or perries, and if they have any experiences
>or knowledge of this, they would like to share it with me, either on or
>off-list?
>
sweetener with no unwanted flavours.
However, being 600 times sweeter than sugar, you need to use it
carefully. My method was to add a small level saltspoonful or as much as
would sit on the handle end of a teaspoon to a 1 litre container of the
cider or perry to be sweetened.
Once this had dissolved I used my hydrometer (saccharometer?) measuring
jar, which holds 100mls calibrated, to add measured amounts of this
stock solution to a 5 gallon barrel until the taste was right.
Cider makers more organised than me will not make note of the amount on
the back of an envelope and then lose it!
Roy.
--
Roy Bailey - Proprietor
The Lambourn Valley Cider Company
(Real cider from the Royal County)
<www.lambournvalleycider.co.uk>
raybl...@ntlworld.com
May 4, 2010, 5:27:28 AM5/4/10
to cider-w...@googlegroups.com
Thanks for that, Rose.
I have also been thinking along the lines of a stock solution, but working on volume rather than weight, say a 5ml teaspoon dissolved in 500ml of cold boiled water and then adding by use of a syringe or finely graduated hydrometer jar or equivalent.
We also supply most of our ciders dry, but as you have found, many folks want what *they* consider is "dry" but I would class as Medium-Dry.
Ray.
I have also been thinking along the lines of a stock solution, but working on volume rather than weight, say a 5ml teaspoon dissolved in 500ml of cold boiled water and then adding by use of a syringe or finely graduated hydrometer jar or equivalent.
We also supply most of our ciders dry, but as you have found, many folks want what *they* consider is "dry" but I would class as Medium-Dry.
Ray.
raybl...@ntlworld.com
May 4, 2010, 6:01:26 AM5/4/10
to cider-w...@googlegroups.com
Hi all,
As some of you have probably guessed, I am working back through my email in-box, so thanks to all those who have volunteered information (even those who have mislaid it on the back of an old envelope (my favourite trick)) about the dosage of sucralose.
I have looked at spice and herb spoons before similar to these:
http://www.amazon.co.uk/Faringdon-10cm-Metal-Spoon-Measures/dp/B0000BVF6J
I've seen others with the words: Dash; Pinch; and Smidgen elsewhere too. Maybe these are a good way forward?
Thanks,
Ray.
As some of you have probably guessed, I am working back through my email in-box, so thanks to all those who have volunteered information (even those who have mislaid it on the back of an old envelope (my favourite trick)) about the dosage of sucralose.
I have looked at spice and herb spoons before similar to these:
http://www.amazon.co.uk/Faringdon-10cm-Metal-Spoon-Measures/dp/B0000BVF6J
I've seen others with the words: Dash; Pinch; and Smidgen elsewhere too. Maybe these are a good way forward?
Thanks,
Ray.
Rose
May 4, 2010, 8:06:18 AM5/4/10
to Cider Workshop
Thanks Ray
I've just ordered one of those sets of spoons. With any luck they
could provide a good measure for sweetening 20 litres of cider. If not
they could be useful in the kitchen.
Cheers, Rose
On May 4, 11:01 am, <rayblock...@ntlworld.com> wrote:
> Hi all,
>
> As some of you have probably guessed, I am working back through my email in-box, so thanks to all those who have volunteered information (even those who have mislaid it on the back of an old envelope (my favourite trick)) about the dosage of sucralose.
>
> I have looked at spice and herb spoons before similar to these:http://www.amazon.co.uk/Faringdon-10cm-Metal-Spoon-Measures/dp/B0000B...
I've just ordered one of those sets of spoons. With any luck they
could provide a good measure for sweetening 20 litres of cider. If not
they could be useful in the kitchen.
Cheers, Rose
On May 4, 11:01 am, <rayblock...@ntlworld.com> wrote:
> Hi all,
>
> As some of you have probably guessed, I am working back through my email in-box, so thanks to all those who have volunteered information (even those who have mislaid it on the back of an old envelope (my favourite trick)) about the dosage of sucralose.
>
>
> I've seen others with the words: Dash; Pinch; and Smidgen elsewhere too. Maybe these are a good way forward?
>
> Thanks,
>
> Ray.
>
>
>
> ---- rayblock...@ntlworld.com wrote:
> > Thanks for that, Rose.
>
> > I have also been thinking along the lines of a stock solution, but working on volume rather than weight, say a 5ml teaspoon dissolved in 500ml of cold boiled water and then adding by use of a syringe or finely graduated hydrometer jar or equivalent.
>
> > We also supply most of our ciders dry, but as you have found, many folks want what *they* consider is "dry" but I would class as Medium-Dry.
>
> > Ray.
>
> I've seen others with the words: Dash; Pinch; and Smidgen elsewhere too. Maybe these are a good way forward?
>
> Thanks,
>
> Ray.
>
>
>
> ---- rayblock...@ntlworld.com wrote:
> > Thanks for that, Rose.
>
> > I have also been thinking along the lines of a stock solution, but working on volume rather than weight, say a 5ml teaspoon dissolved in 500ml of cold boiled water and then adding by use of a syringe or finely graduated hydrometer jar or equivalent.
>
> > We also supply most of our ciders dry, but as you have found, many folks want what *they* consider is "dry" but I would class as Medium-Dry.
>
> > Ray.
>
Andrew Lea
May 4, 2010, 10:00:05 AM5/4/10
to cider-w...@googlegroups.com
Andrew Lea wrote:
> On 04/05/2010 08:02, Rose wrote:
>>
>> wonder if Andrew has a feel for the sweetening power per milligram we
>> could use as a starting point.
>>
> Busy right now but will get back to this later :-)
OK I hope the following might help (and that the tabulation is
> On 04/05/2010 08:02, Rose wrote:
>>
>> wonder if Andrew has a feel for the sweetening power per milligram we
>> could use as a starting point.
>>
> Busy right now but will get back to this later :-)
preserved!). Here is a table of SG, sugar (sucrose) and sucralose
equivalents in terms of sweetening power. I'm starting from the
standpoint that sucralose is 450 - 600 times sweeter than sucrose
(estimates vary) so to make the calculations easier I'll go for 500
times. All SG figures rounded for convenience too. [I didn't get a
grown-up to check the calculations but I think it's right].
Sweetness SG (sugar) Sugar (g/l) Sucralose (mg/L)
Off-dry 1.004 10 20
Medium Dry 1.008 20 40
Medium Sweet 1.012 30 60*
Sweet 1.016 40 80*
Note that the sucralose dose is given in milligrams per litre (parts per
million). Note also that the EU maximum permitted level for sucralose in
cider is 50 ppm so I have put a * by the levels higher than this. I
hope it helps as a guide.
How you measure it out is up to you as being currently discussed by
others. You can make a bulk solution in water from a weighed amount and
dispense by volume e.g. with a calibrated plastic syringe. You could
also measure the 'bulk density' say the volume occupied by 100 grams of
powder in a calibrated jug, and then calculate how much mass is
contained in a 1.25 ml (1/4 teaspoon) measure which you could then use
to dispense. People have to work all that out for themselves.
Andrew
--
Wittenham Hill Cider Page
nfcider
May 4, 2010, 2:33:58 PM5/4/10
to Cider Workshop
Ray.
For my twopenneth,I have used sucralose for sometime now,having a
small battery powered digital scale we weigh out 5gms to mix in a blue
220 litre HDPE drum of dry cider to make a medium cider or 7.5gms for
a sweet cider,we add it as we start filling the drum allowing the pump
to mix it while filling.Because of it's intensity you don't need very
much,.
Barry
> For more options, visit this group athttp://groups.google.com/group/cider-workshop?hl=en.- Hide quoted text -
>
> - Show quoted text -
For my twopenneth,I have used sucralose for sometime now,having a
small battery powered digital scale we weigh out 5gms to mix in a blue
220 litre HDPE drum of dry cider to make a medium cider or 7.5gms for
a sweet cider,we add it as we start filling the drum allowing the pump
to mix it while filling.Because of it's intensity you don't need very
much,.
Barry
> Hi all,
>
> As some of you have probably guessed, I am working back through my email in-box, so thanks to all those who have volunteered information (even those who have mislaid it on the back of an old envelope (my favourite trick)) about the dosage of sucralose.
>
> I have looked at spice and herb spoons before similar to these:http://www.amazon.co.uk/Faringdon-10cm-Metal-Spoon-Measures/dp/B0000B...
>
> As some of you have probably guessed, I am working back through my email in-box, so thanks to all those who have volunteered information (even those who have mislaid it on the back of an old envelope (my favourite trick)) about the dosage of sucralose.
>
>
> I've seen others with the words: Dash; Pinch; and Smidgen elsewhere too. Maybe these are a good way forward?
>
> Thanks,
>
> Ray.
>
>
>
>
>
> ---- rayblock...@ntlworld.com wrote:
> > Thanks for that, Rose.
>
> > I have also been thinking along the lines of a stock solution, but working on volume rather than weight, say a 5ml teaspoon dissolved in 500ml of cold boiled water and then adding by use of a syringe or finely graduated hydrometer jar or equivalent.
>
> > We also supply most of our ciders dry, but as you have found, many folks want what *they* consider is "dry" but I would class as Medium-Dry.
>
> > Ray.
>
> I've seen others with the words: Dash; Pinch; and Smidgen elsewhere too. Maybe these are a good way forward?
>
> Thanks,
>
> Ray.
>
>
>
>
>
> ---- rayblock...@ntlworld.com wrote:
> > Thanks for that, Rose.
>
> > I have also been thinking along the lines of a stock solution, but working on volume rather than weight, say a 5ml teaspoon dissolved in 500ml of cold boiled water and then adding by use of a syringe or finely graduated hydrometer jar or equivalent.
>
> > We also supply most of our ciders dry, but as you have found, many folks want what *they* consider is "dry" but I would class as Medium-Dry.
>
> > Ray.
>
>
> - Show quoted text -
Andrew Lea
May 4, 2010, 2:52:55 PM5/4/10
to cider-w...@googlegroups.com
nfcider wrote:
> Ray.
> For my twopenneth,I have used sucralose for sometime now,having a
> small battery powered digital scale we weigh out 5gms to mix in a blue
> 220 litre HDPE drum of dry cider to make a medium cider or 7.5gms for
> a sweet cider,we add it as we start filling the drum allowing the pump
> to mix it while filling.Because of it's intensity you don't need very
> much,.
Thanks Barry, I think those are the first actual 'real life' figures
> Ray.
> For my twopenneth,I have used sucralose for sometime now,having a
> small battery powered digital scale we weigh out 5gms to mix in a blue
> 220 litre HDPE drum of dry cider to make a medium cider or 7.5gms for
> a sweet cider,we add it as we start filling the drum allowing the pump
> to mix it while filling.Because of it's intensity you don't need very
> much,.
that have been openly posted. Your dosage works out at around 23 and 34
ppm which are a bit lower than in my table. However mine are based on
literature calculation and Barry's are based on practical experience.
Listen to Barry!
I would also endorse Rose's previous point to err on the side of dryness
if you are just starting out. Synthetic sweeteners do not necessarily
behave the same as sugar in different matrices - for instance nearly all
the literature data is on non-alcoholic drinks and it is entirely
possible (looking at the sucralose chemical structure) that the presence
of alcohol actually enhances the perceived sweetness of sucralose
compared to sugar. I shall not try to explain why.
Take it that you need to experiment a bit and start on the low side to
see how it works for you.
Rose
May 4, 2010, 4:46:30 PM5/4/10
to Cider Workshop
Thank you Andrew,
That is a very useful table! I'm really pleased to have a grasp of the
sweetening power of sucralose with reference to the SG equivalent. Now
I know what I am doing with it, I can make a stock solution,
Excellent!
I am sure your table will be by used by cidermakers everywhere. I have
put it inside the back cover of your Craft Cider Making book so that
it will always be handy.
Rose
> Wittenham Hill Cider Pagehttp://www.cider.org.uk
That is a very useful table! I'm really pleased to have a grasp of the
sweetening power of sucralose with reference to the SG equivalent. Now
I know what I am doing with it, I can make a stock solution,
Excellent!
I am sure your table will be by used by cidermakers everywhere. I have
put it inside the back cover of your Craft Cider Making book so that
it will always be handy.
Rose
Andrew Lea
May 4, 2010, 5:23:58 PM5/4/10
to cider-w...@googlegroups.com
I hope it is as useful as you think, Rose! As I explained, the figures
are derived by calculation and are a tad higher than the ones Barry
quotes from practical experience.
I do not have any pure sucralose of my own so it would be good if you
could 'validate' the table some time! It may need an amended Mark 2
version specifically for cider.
That's the way science progresses ;-)
Andrew
are derived by calculation and are a tad higher than the ones Barry
quotes from practical experience.
I do not have any pure sucralose of my own so it would be good if you
could 'validate' the table some time! It may need an amended Mark 2
version specifically for cider.
That's the way science progresses ;-)
Andrew
David Llewellyn
May 4, 2010, 6:36:10 PM5/4/10
to cider-w...@googlegroups.com
My two-pence worth....
I have found repeatedly that 35-40mg/litre gives a nice medium sweet/medium
dry level of sweetness, and that is an accurately weighed amount, not an
approximation!
David L.
I have found repeatedly that 35-40mg/litre gives a nice medium sweet/medium
dry level of sweetness, and that is an accurately weighed amount, not an
approximation!
David L.
Andrew Lea
May 4, 2010, 6:40:27 PM5/4/10
to cider-w...@googlegroups.com
On 04/05/2010 23:36, David Llewellyn wrote:
> My two-pence worth....
>
> I have found repeatedly that 35-40mg/litre gives a nice medium sweet/medium
> dry level of sweetness, and that is an accurately weighed amount, not an
> approximation!
>
> David L.
Thanks for that info David. It chimes fairly well with my Table!
> My two-pence worth....
>
> I have found repeatedly that 35-40mg/litre gives a nice medium sweet/medium
> dry level of sweetness, and that is an accurately weighed amount, not an
> approximation!
>
> David L.
Andrew
--
Wittenham Hill Cider Pages
www.cider.org.uk
raybl...@ntlworld.com
May 5, 2010, 6:29:28 AM5/5/10
to cider-w...@googlegroups.com, David Llewellyn
Thanks to every one for responding so positively to this.
Those who have responded off-list as well as those on-list will now have a much clearer idea of how to tackle sweetening with sucralose.
I contacted Vigo yesterday and ordered 100g of sucralose which cost me £42.89 inc VAT and Delivery. Ouch! However, as such small amounts are required and I don't often sweeten - and never more than "Medium", I think it will last me a long time. The 1kg bag is much better value at £130 + VAT + Delivery but I doubt I would empty the bag in 10 years at the rate I'd use it...
BTW: The Vigo code for 100g Sucralose was given to me as: 94410.
I dug out the box of Splenda we keep in the kitchen (as a diet-control diabetic, we get through quite a bit), and according to the info on the 125g box, it contains only Maltodextrin and Sucralose, with 1% being sucralose... So a 125g box of Splenda would apparently contain only 1.25g of Sucralose; and a level teaspoon of Splenda at 0.5g would contain only 0.005g of sucralose....
However, I am unsure of the actual sweetening power of Maltodextrin (Andrew?), so these volumetric equivalents may be a red-herring.
I will post up my experiences and method of sweetening with sucralose to see if they match those of Barry and David, and Rose.
Cheers,
Ray.
Those who have responded off-list as well as those on-list will now have a much clearer idea of how to tackle sweetening with sucralose.
I contacted Vigo yesterday and ordered 100g of sucralose which cost me £42.89 inc VAT and Delivery. Ouch! However, as such small amounts are required and I don't often sweeten - and never more than "Medium", I think it will last me a long time. The 1kg bag is much better value at £130 + VAT + Delivery but I doubt I would empty the bag in 10 years at the rate I'd use it...
BTW: The Vigo code for 100g Sucralose was given to me as: 94410.
I dug out the box of Splenda we keep in the kitchen (as a diet-control diabetic, we get through quite a bit), and according to the info on the 125g box, it contains only Maltodextrin and Sucralose, with 1% being sucralose... So a 125g box of Splenda would apparently contain only 1.25g of Sucralose; and a level teaspoon of Splenda at 0.5g would contain only 0.005g of sucralose....
However, I am unsure of the actual sweetening power of Maltodextrin (Andrew?), so these volumetric equivalents may be a red-herring.
I will post up my experiences and method of sweetening with sucralose to see if they match those of Barry and David, and Rose.
Cheers,
Ray.
David Llewellyn
May 5, 2010, 9:29:04 AM5/5/10
to cider-w...@googlegroups.com
A suggestion Ray,
Maybe you could find somebody who has a good precision scales capable of
weighing 5g, or even 1g or 2 g. Maybe a friendly pharmacist?? You could
bring your 100g pack of sucralose and weigh up a batch of tiny sachets of
the stuff, make your own folded paper sachets or whatever, and store them in
a dry sealed container until you need to use as required.
David L.
Maybe you could find somebody who has a good precision scales capable of
weighing 5g, or even 1g or 2 g. Maybe a friendly pharmacist?? You could
bring your 100g pack of sucralose and weigh up a batch of tiny sachets of
the stuff, make your own folded paper sachets or whatever, and store them in
a dry sealed container until you need to use as required.
David L.
Roy Bailey
May 5, 2010, 10:17:07 AM5/5/10
to cider-w...@googlegroups.com
In message
<20100505112928.J...@web05-winn.ispmail.private.ntl.com>,
raybl...@ntlworld.com writes
between them.
Roy.
--
Roy Bailey - Proprietor
The Lambourn Valley Cider Company
(Real cider from the Royal County)
<www.lambournvalleycider.co.uk>
<20100505112928.J...@web05-winn.ispmail.private.ntl.com>,
raybl...@ntlworld.com writes
>I contacted Vigo yesterday and ordered 100g of sucralose which cost me
>£42.89 inc VAT and Delivery. Ouch! However, as such small amounts are
>required and I don't often sweeten - and never more than "Medium", I
>think it will last me a long time. The 1kg bag is much better value at
>£130 + VAT + Delivery but I doubt I would empty the bag in 10 years at
>the rate I'd use it...
>
But several smaller cider makers could get together and buy a 1kg bag
>£42.89 inc VAT and Delivery. Ouch! However, as such small amounts are
>required and I don't often sweeten - and never more than "Medium", I
>think it will last me a long time. The 1kg bag is much better value at
>£130 + VAT + Delivery but I doubt I would empty the bag in 10 years at
>the rate I'd use it...
>
between them.
Roy.
--
Roy Bailey - Proprietor
The Lambourn Valley Cider Company
(Real cider from the Royal County)
<www.lambournvalleycider.co.uk>
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