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Cider Digest #0873
Subject: Cider Digest #873, 26 August 2000
From: cider-request@talisman.com
Cider Digest #873 26 August 2000
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Stevia and sucralose (Andrew Lea)
Re: Perry Cultivars (jhecksel@voyager.net)
RE: stevia (Warren Place)
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Subject: Stevia and sucralose
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sun, 20 Aug 2000 11:13:45 +0100
Just for interest, Digest readers in Britain and Europe should note that
Stevia is not permitted for sale anywhere in the EU due to doubts about
its toxicology. The following links (you need Adobe Acrobat to read the
second one) describe why:
http://www.foodstandards.gov.uk/bulletin/no120/stevia.htm
http://europa.eu.int/comm/food/fs/sc/scf/out34_en.pdf
Sucralose (Splenda) is not yet on sale in Europe but that's largely due
to the slowness of the regulatory committees and it almost certainly
will be soon. It already has a provisional E number (955).
Andrew Lea, nr Oxford, UK
- --------------------------------------
Visit the Wittenham Hill Cider Page at
http://www.cider.org.uk OR
http://ourworld.compuserve.com/homepages/andrew_lea
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Subject: Re: Perry Cultivars
From: jhecksel@voyager.net
Date: Sun, 20 Aug 2000 11:02:07 -0700
Hello All:
I am looking for a source of Rock (a.k.a. Brown Huffcap) bud-wood or
scion-wood. I have a strong preference for a source in the USA, as I have
no desire to perform the required quarantine pushups.
I have been enjoying the many posts.
Best regards from Eaton Rapids, Michigan.
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Subject: RE: stevia
From: Warren Place <wrplace@ucdavis.edu>
Date: Tue, 22 Aug 2000 18:45:11 -0700 (PDT)
> I did not notice any discussion of using stevia as a non-fermentable
> sweetener.
> Has anyone tried this to sweeten cider?
> John DeCarlo
I tried using a stevioside extract (not sure of the purity
since it wasn't listed on the label) without much success. If I added a
lot of the white powder I gained a metallic taste in the cider. If I
added a little the cider just wasn't sweet enough. My tastes have changed
and since I prefer a drier cider now, the stuff that previously wasn't
sweet enough may now be to my liking. However, since Splenda
(sucralose) is so easy to get and use, I have just continued with it.
Warren Place
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End of Cider Digest #873
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