Splenda has been discussed as a non-fermentable sweetener several times.
Has anyone tried Stevia?

Thanks
Ray

--

On 10/29/03 6:26 PM, in article ,
"Ray" wrote:

Splenda has been discussed as a non-fermentable sweetener several times.
Has anyone tried Stevia?

Thanks
Ray

Stevia is actually a molecule that has a sugar attached to a larger
molecule. It is non-caloric because in the short time it is in the body it
does not release the sugar. However, in wine it will break apart and the
sugar part will begin to ferment. I believe Jack Keller has done a couple of
longer term experiments with stevia and this was his observation. It may be
ok if the wine is consumed within a month or two.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Thanks Greg. I sent a query to Stevia last week but they have not bothered
to respond.

Ray

"Greg Cook" wrote in message
...
On 10/29/03 6:26 PM, in article
,
"Ray" wrote:

Splenda has been discussed as a non-fermentable sweetener several times.
Has anyone tried Stevia?

Thanks
Ray

Stevia is actually a molecule that has a sugar attached to a larger
molecule. It is non-caloric because in the short time it is in the body it
does not release the sugar. However, in wine it will break apart and the
sugar part will begin to ferment. I believe Jack Keller has done a couple
of
longer term experiments with stevia and this was his observation. It may
be
ok if the wine is consumed within a month or two.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

"Ray" wrote in message ...
Thanks Greg. I sent a query to Stevia last week but they have not bothered
to respond.

Ray


What about invert sugar? I think I heard once that may work.

Regards,

Deadend

On 10/30/03 6:46 PM, in article
, "Deadend"
wrote:

"Ray" wrote in message
...
Thanks Greg. I sent a query to Stevia last week but they have not bothered
to respond.

Ray


What about invert sugar? I think I heard once that may work.

Regards,

Deadend

Invert sugar is what is fermented. Glucose is a disacharide, that is, two
sugar molecules connected together. The yeast does not eat this. It eats the
"inverted" sugar after these sugar molecules separate. You can make your own
inverted sugar by heating it in water with some lemon juice or citric acid,
or you can let the yeast's natural enzymes invert it. The latter works just
fine.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)