Hi All,
I need to sweeten two of my wines, a Gwertz and a reisling. I
would like to try xylitol instead of sugar as I am a low carber. Has
anyone tried this and, if so, is it a fermentable sugar? And how did
it turn out?
If no one has info I will be glad to be the gunea pig on this. I
have three gallons of each to "Play" with (and also 5 gallons of
each).
thanks in advance
JoAnn M. (JAM)

On 1/17/04 1:54 PM, in article
, "JoAnn"
> wrote:

> Hi All,
> I need to sweeten two of my wines, a Gwertz and a reisling. I
> would like to try xylitol instead of sugar as I am a low carber. Has
> anyone tried this and, if so, is it a fermentable sugar? And how did
> it turn out?
> If no one has info I will be glad to be the gunea pig on this. I
> have three gallons of each to "Play" with (and also 5 gallons of
> each).
> thanks in advance
> JoAnn M. (JAM)

If you want to sweeten with a non-caloric sweetener in the bottle, I would
recommend Splenda. Another option is to sweeten it at the time of
consumption. I have had good results adding nutrasweet to the bottle just
before pouring. Of course, you could do this with whatever your sweetener of
choice might be.

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

(remove spamblocker from my email)

> If you want to sweeten with a non-caloric sweetener in the bottle, I would
> recommend Splenda. Another option is to sweeten it at the time of
> consumption. I have had good results adding nutrasweet to the bottle just
> before pouring. Of course, you could do this with whatever your sweetener of
> choice might be.

Morning,
I have considered Splenda but was concerned about the filler in it
causing the wine to be cloudy. While I don't mind sweetening my wine
in the glass, I just think it would be better (especially for friends
and family) if these wines were already sweetened.
But I am in no rush at this point and will see what else I can
discover before I start my "experiment". Sure wish Splenda came as a
liquid!!! Time to bug them again.
JAM

I was considering splenda some time ago. I contacted the splenda people and
they did not recommend it. It is made from sugar and can revert to
fermentable sugar if left in the wine long enough. If you do use it, be
sure to stabilize the wine as if you were using sugar.

If you are not comfortable with sweetening the wine in the glass for friends
(I understand that and agree) then you might sweeten it in a carafe and then
serve it that way.

Ray

"JoAnn" > wrote in message
m...
> > If you want to sweeten with a non-caloric sweetener in the bottle, I
would
> > recommend Splenda. Another option is to sweeten it at the time of
> > consumption. I have had good results adding nutrasweet to the bottle
just
> > before pouring. Of course, you could do this with whatever your
sweetener of
> > choice might be.
>
> Morning,
> I have considered Splenda but was concerned about the filler in it
> causing the wine to be cloudy. While I don't mind sweetening my wine
> in the glass, I just think it would be better (especially for friends
> and family) if these wines were already sweetened.
> But I am in no rush at this point and will see what else I can
> discover before I start my "experiment". Sure wish Splenda came as a
> liquid!!! Time to bug them again.
> JAM

JoAnn,

Search the archives, as recently Jack K and I had a discussion about the
status of his tests with these new sugar substitutes. To summarize, its too
early to tell regarding the long term stability of the wines when using
these. I believe Jacks tests are just now at 6 months. So we'll have to
wait a few years for a better idea.

Now short term.... I have sweetened prior to serving using splenda and have
found no problems.

Tom
"JoAnn" > wrote in message
om...
> Hi All,
> I need to sweeten two of my wines, a Gwertz and a reisling. I
> would like to try xylitol instead of sugar as I am a low carber. Has
> anyone tried this and, if so, is it a fermentable sugar? And how did
> it turn out?
> If no one has info I will be glad to be the gunea pig on this. I
> have three gallons of each to "Play" with (and also 5 gallons of
> each).
> thanks in advance
> JoAnn M. (JAM)

"JoAnn" > wrote in message
om...
> Hi All,
> I need to sweeten two of my wines, a Gwertz and a reisling. I
> would like to try xylitol instead of sugar as I am a low carber. Has
> anyone tried this and, if so, is it a fermentable sugar?

JoAnn,

Instead of experimenting with the wine and maybe ruining it, try putting a
teaspoon of xylitol into a half-cup of warm water. Stir and add some yeast,
then check to see if it's fermenting a few hours later.

Paul

On 1/20/04 7:44 PM, in article ,
"Pavel314" > wrote:

> "JoAnn" > wrote in message
> om...
>> Hi All,
>> I need to sweeten two of my wines, a Gwertz and a reisling. I
>> would like to try xylitol instead of sugar as I am a low carber. Has
>> anyone tried this and, if so, is it a fermentable sugar?
>
> JoAnn,
>
> Instead of experimenting with the wine and maybe ruining it, try putting a
> teaspoon of xylitol into a half-cup of warm water. Stir and add some yeast,
> then check to see if it's fermenting a few hours later.
>
> Paul
>
>

It won't ferment in that short of time. But sitting for some months in a
bottle with an acidic environment will free up the sugar and it will begin
to ferment.

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

(remove spamblocker from my email)