gonzo46307
Senior Member
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- Oct 25, 2007
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I have 6 gallons of Welch's frozen concentrate wine I wanted to experiment with. I had a bottle of DaVinci's (sugar free) Gourmet Raspberry Syrup, so I pitched it in. I had already stabilized the wine with k-meta and sorbate. The syrup is made with Splenda (Sucralose), and the airlock started bubbling again. The wine was already racked off of any sediment, and is clear.
Anybody else run into this?
The syrup gave the wine a nice flavor, I guess I'll just let it sit a few weeks, and see what happens. The yeast I used was ec-1118. I've joked with the guy I buy my supplies from that 1118 will ferment anything...maybe I'm not too far off.
Peace,
Bob
Anybody else run into this?
The syrup gave the wine a nice flavor, I guess I'll just let it sit a few weeks, and see what happens. The yeast I used was ec-1118. I've joked with the guy I buy my supplies from that 1118 will ferment anything...maybe I'm not too far off.
Peace,
Bob