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Cider Digest #0872
Subject: Cider Digest #872, 19 August 2000
From: cider-request@talisman.com
Cider Digest #872 19 August 2000
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Non-fermentable sweeteners (John DeCarlo)
Splenda and sulphite (Andrew Lea)
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Subject: Non-fermentable sweeteners
From: John DeCarlo <jdecarlo@mitre.org>
Date: Mon, 14 Aug 2000 15:10:10 -0400
Hello,
I did not notice any discussion of using stevia as a non-fermentable
sweetener. (I can't say it qualifies as artificial, since it comes from
the stevia plant.)
As someone who cut out sugar and was wary of artificial sweeteners, I
have come to enjoy the use of stevia for coffee, tea, baking (so far,
mostly in recipes where the sugar isn't playing some other role in
volume or the like), etc.
However, I just taught a class in home soda making and found some soda
recipes that use stevia and just enough sugar to feed the yeast.
Has anyone tried this to sweeten cider?
Thanks.
- --
John DeCarlo, The MITRE Corporation, My Views Are My Own
email: jdecarlo@mitre.org
voice: 703-883-7116
fax: 703-883-3383
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Subject: Splenda and sulphite
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Tue, 15 Aug 2000 19:35:24 +0100
Bob from Utah wrote:
> I must say I was somewhat suprised to hear that you wouldn't dream
> of adding sucralose to wine-but apparently will accept the addition of
> sodium metabisulfite?
True, but then I didn't say I was rational ,did I??
But seriously I do draw a definite distinction between sucralose which
is an out and out synthetic (since chlorinated sugars simply don't occur
in nature), and sulphite which is not. Sulphite is a natural breakdown
product of sulphur-containing amino acids and of natural sulphate. We
have enzymes in our bodies to metabolise sulphite, and many fermenting
yeasts produce up to 50 ppm without anybody ever adding it (see
http://ourworld.compuserve.com/homepages/andrew_lea/ciderbind2.pdf for
details). Besides which, it's been added to wines for certainly
hundreds of years, and possibly thousands, for its many beneficial
effects. None of that is true of sucralose, useful though it may be.
So to my way of thinking they fall into two very different categories!
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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End of Cider Digest #872
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