Hi, All I could not find any info on non-sugar NATURAL sweeteners in the threads and couldn't figure where to stick this so here we go:
1) Has anyone made their own F-Pac using a juice concentrate that is "sugar free" (ie it is sweetened with sucralose or similar). I was thinking of doing this to avoid ANY risk of refermentation (I would not add any sorbate with the pack). On this same note I may try and sweeten my Reisling-Gewurztraminer kit wine with only simple syrup to not alter its core flavor. But I wanted to make this simple syrup with something like Stevia or other natural sweetner for the same reason as above.
2) I would like to make my dry Reisling-Gewurt wine into 3 batches. One left dry, one at 1% residual sugar (back-sweetened sugar), and one at 2.5% RS back-sweetened. Any idea on how to calculate this using Stevia as opposed to sugar? The sweetened carboys will be 2 gallons each.
Thanks
1) Has anyone made their own F-Pac using a juice concentrate that is "sugar free" (ie it is sweetened with sucralose or similar). I was thinking of doing this to avoid ANY risk of refermentation (I would not add any sorbate with the pack). On this same note I may try and sweeten my Reisling-Gewurztraminer kit wine with only simple syrup to not alter its core flavor. But I wanted to make this simple syrup with something like Stevia or other natural sweetner for the same reason as above.
2) I would like to make my dry Reisling-Gewurt wine into 3 batches. One left dry, one at 1% residual sugar (back-sweetened sugar), and one at 2.5% RS back-sweetened. Any idea on how to calculate this using Stevia as opposed to sugar? The sweetened carboys will be 2 gallons each.
Thanks