I am not looking for extreem sweet. Just to balance out the dryness.

Do either of these ferment?

I would have to add a non-fermentable for sweetness
and corn sugar for carbonation.

On Mon, 15 Dec 2003 04:19:51 GMT, Michal Palczewski
> wrote:

>I'm thinking that malto-dextrin or lactose may work.
>Both these not only add sweetness the way splenda does but they also add
>body, without the body, you may have sweetness, but it just won't feel
>right. T
>
>Pete wrote:
>> This fall I pressed my own apples.
>> I ended up with 10 gallons of cider aging in some stainless tanks.
>>
>> I took a taste the other day, it is dry and has a good apple aroma,
>> with some tannin in the mouth.
>>
>> It seems to be what I want, but it fermented dry.
>>
>> What are my options to sweeten and carbonate the cider in bottles.
>>
>> I was thinking some with no sweetening and high carbonation (like
>> champagne)
>> And some that were sweet and slight carbonation like English cider.
>>
>> Can I use something like Splenda to sweeten, and corn sugar or LME for
>> carbonation?
>>
>> Any suggestions.
>>