Use of stevia to sweeten wine
David C Breeden
>James, ditto the RC-212 suggestion. I used it on the 3 gallons of
>dewberries I picked at Easter and that wine is finished and wonderful!
>You asked about lactose. Lactose is nonfermentable sugar and can be
>used for sweetening a dry wine without triggering blown corks. But it
>tastes a bit different than good old cane sugar, so do what you will.
>I recently sweetened a very dry black currant wine with steevia extract.
> The stuff is 300 times as sweet as sugar and just a teeny bit sweetens
>a gallon nicely and doesn't ferment. No bizzar tastes, either.
>Jack Keller, The Winemaking Home Page,
>http://www.geocities.com/NapaValley/1172/
David C Breeden
Sorry, folks.
I meant to send this to myself for archiving, not re-post it.
Oops.
Dave
--
****************************************************************************
Dave Breeden bre...@lightlink.com
Amazon0521
> The stuff is 300 times as sweet as sugar and just a teeny bit sweetens
>a gallon nicely and doesn't ferment. No bizzar tastes, either.
>>
I have never heard of this substance. What is it? How do you buy it? How do
you figure out how much to use since it's so concentrated? What happens to it
over time?
thanks
Caris
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jackkeller
my post of July 1st. The product I purchased came with a teeny-tiny
spoon that measures out the equivalent of one tablespoon of sugar. When
I sweeten a wine with it, I dump 2-3 of these small measures into the
empty bottle and then fill it. It usually is about right for my taste.
Jack Keller, The Winemaking Home Page,
http://www.geocities.com/NapaValley/1172/
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Before you buy.
Scot Mc Pherson
tried it in wine, but I am reluctant to do it anyway.
Scot
jackkeller wrote in message <8jqafd$kqn$1...@nnrp1.deja.com>...
NightRunner
revealed the following to CNN reporters, shattering the fragile peace
between the US and China, and catapulting the Earth into WWIII. Ever
heard of national security, you yutz?!
>Wow, I personally don't like the stuff...I think it tastes funny....Haven't
>tried it in wine, but I am reluctant to do it anyway.
>
>
>Scot
>
>
>
>jackkeller wrote in message <8jqafd$kqn$1...@nnrp1.deja.com>...
>>Caris, look under the thread, "blackberry wine(what kind of yeast?)" for
>>my post of July 1st. The product I purchased came with a teeny-tiny
>>spoon that measures out the equivalent of one tablespoon of sugar. When
>>I sweeten a wine with it, I dump 2-3 of these small measures into the
>>empty bottle and then fill it. It usually is about right for my taste.
>>
>>Jack Keller, The Winemaking Home Page,
Anyone else care to give an opinion on any off tastes from use of
stevia? Take into consideration that I'd be using it for sweet wines.
Not semi dry, not lightly sweet, but actually SWEET, so the amount of
stevia going in would be pretty high.
- NR
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David Reece
Stevia.
I have not, however, heard anyone using Splenda to sweeten wine. There was a
thread a few months back regarding these two substances, you might want to
check.
David Reece
Kirk Ocke
NightRunner <jackfro...@yernose.com> wrote in message
news:qp14mss7s5b88qifl...@4ax.com...
> Anyone else care to give an opinion on any off tastes from use of
> stevia? Take into consideration that I'd be using it for sweet wines.
> Not semi dry, not lightly sweet, but actually SWEET, so the amount of
> stevia going in would be pretty high.
>
I've never sweetened wine with stevia, but to me it taste bitter when used
in other things (bitter isn't really the right descriptor, but it is as
close as I can get). I have found that when added to coffee it is
particularly putrid. I've been told by others that when added to cold
drinks like lemonade it is similar to sugar in taste. Stevia is also
extremely expensive. It is approximately 3 times as expensive as NutraSweet
(at least what I've found in Rochester NY).
The best advice I can think of is to get some and experiment with it on a
few bottles before committing to it.
Kirk
Warren Place
> I've tasted both Stevia and Splenda (tm), and I prefer Splenda greatly over
> Stevia.
> I have not, however, heard anyone using Splenda to sweeten wine. There was a
> thread a few months back regarding these two substances, you might want to
> check.
>
> David Reece
Well, I haven't tried it in wine, but Splenda works very well for
sweetening cider. Sometimes it's a bit tricky to get the maltodextrin
it's packaged with to dissolve, but I boiling seems to help. I can't see
why it wouldn't work for making sweet wine. I was going to try some this
weekend in a hard lemonade drink. (Inspired by the recent thread and the
bitching by my wife's friends about how all we have to drink is beer and
wine). Warren Place
JackKeller
I'm experimenting with it. My wife and I have tried it in a few
things (neither of us uses sugar in coffee, so we missed that
one) and generally don't care for it with weak flavors (like
iced tea), but I can't taste it at all in my wine except for the
sweetness. I wouldn't use a lot of it though. I sweetened my
Black Currant just enough to take the edge off the alcohol, which
was a bit too high. I also sweetened three bottles of dewberry,
but just enough to taste the sweetness. Again, I'm
experimenting. If you want a really sweet wine, NR, I'd use a
sugar product.
Jack Keller, The Winemaking Home Page
http://www.geocities.com/winemaking/
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NightRunner
<jackkelle...@ev1.net.invalid> revealed the following to CNN
reporters, shattering the fragile peace between the US and China, and
catapulting the Earth into WWIII. Ever heard of national security, you
yutz?!
>NR and Kirk, as I said in my original post in the other thread,
>I'm experimenting with it. My wife and I have tried it in a few
>things (neither of us uses sugar in coffee, so we missed that
>one) and generally don't care for it with weak flavors (like
>iced tea), but I can't taste it at all in my wine except for the
>sweetness. I wouldn't use a lot of it though. I sweetened my
>Black Currant just enough to take the edge off the alcohol, which
>was a bit too high. I also sweetened three bottles of dewberry,
>but just enough to taste the sweetness. Again, I'm
>experimenting. If you want a really sweet wine, NR, I'd use a
>sugar product.
>
>Jack Keller, The Winemaking Home Page
Yeah, I agree for two reasons. One, I have always found sugar
substitutes to be offensive in some way or another, meaning I am
particularly picky about the taste of sweetness. Two, it would take an
awfully high amount to reach target, and I just can't see it working
out good at those levels. I'd still like to try it just to see, but I
won't be wasting more than a glass on it during experimentation, I can
assure you :-)
Looks like I'll be going blackberry picking today, wish us luck :-)
Shawn Gibbs
<jackkelle...@ev1.net.invalid> writes:
>I sweetened my
>Black Currant just enough to take the edge off the alcohol, which
>was a bit too high.
Jack,
I didn't realize that sweetening would smooth out the flavor on a higher
alcohol wine. Right now I have a cherry (Knudsen's as per your recipe) and a
banana-apple that have pretty sharp edges. Rather than stevia, though, I'll
sorbate and add sugar or honey. Thanks for the tip.
Warm Regards,
Shawn
Warren Place
> >experimenting. If you want a really sweet wine, NR, I'd use a
> >sugar product.
> >Jack Keller, The Winemaking Home Page
>
> Yeah, I agree for two reasons. One, I have always found sugar
> substitutes to be offensive in some way or another, meaning I am
> particularly picky about the taste of sweetness. Two, it would take an
> awfully high amount to reach target, and I just can't see it working
> out good at those levels.
I would've made this a private reply, but those confounded
anti-spam addies always get me a bounceback. Anyway, you might want to
pick up some sucralose (www.splenda.com). It works well for sweetening
the cider I make, doesn't ferment and isn't too expensive (still about 4
times the price of sugar but without the hassle of sorbate and force
carbonation for a sparkling wine).
Warren Place
Jack Keller
so can't speak to it one way or another. My interest has been in
finding ways to sweeten a too-dry wine so as to avoid any
possibility of renewed fermentation. I now have three products
to experiment with, and will be making small evaluation batches
of semi-sweet wine from a larger batch (red wine from the wild
mustang grape) undergoing fermentation right now. When the time
for sweetening arrives, I will use all three products AND refined
sugar and conduct a blind tasting evaluation of the four wines at
a meeting of the San Antonio Regional Wine Guild. Taste is the
most important criteria, so I should obtain clear indicators from
this experiment. Of course, I will also do the same with a white
grape wine and possibly a fruit wine, and eventually I'll have to
push the sweetening to the dessert wine stage in order to obtain
a variety of data. It's a long-term project.
Jack Keller, The Winemaking Home Page
Jim Lincoln
Jim L.
ar...@hpcvplnx.cv.hp.com
> Can the Stevia be read with an hydrometer?
No. It takes too little to read, and in any case hydrometers are
calibrated for sugar.
--arne
DISCLAIMER: These opinions and statements are those of the author and
do not represent any views or positions of the Hewlett-Packard Co.
> Jim L.