After some 30 years I have recently returned to making home made Wines and Mead.
A few days ago started of a 2 gallon batch of Ginger Beer, then it suddenly dawned on me that the traditional recipe I used is NOT suitable for a Diabetic. (Diabetes 2 and under good control).
The Beer is still in the fermentation bucket this morning and has a wonderful flavour but sweet, so I am going to let it ferment out and call it Ginger wine. My thinking is that most if not all of the sugar will convert to Alcohol and CO2 thus removing all sweetness.
Question ..... next batch .... if I modify the recipe and use much less Sugar, let it ferment out to 'almost' complete, could I then use something like Canderel to sweeten ?
Has anyone tried this ? all tips, guidance and recipe ideas most welcome
Thanks
Mikey
can't help on the recipes but feel i should point out that Canderel has aspartame in it and this is known to aggravate and even cause Diabetes long term, I would be wary of this substance
I have heard of artificial sweeteners being used to sweeten wines and therefore not causing any secondary fermenting.
Did a quick google
http://www.eckraus.com/home-wine-making-newsletter-010505.html
It looks very interesting.
Quote from: legendaryone on May 06, 2008, 18:38:10
I have heard of artificial sweeteners being used to sweeten wines and therefore not causing any secondary fermenting.
Did a quick google
http://www.eckraus.com/home-wine-making-newsletter-010505.html
It looks very interesting.
thanks for that link .... I did a search on MSN and ASK and found nothing of real use, this link is more helpful will study tomorrow
your time and trouble appreciated
Mikey
I wonder if you could use sweet cicely or angelica instead of sugar. That's what I use to sweeten rhubarb for a diabetic friend.
There are other sugars such as fructose. (Fruit sugar) Ask at the chemists
Or Lactose, but I'll not go there :-[
I buy my Ginger beer as diet at Sainsburys :-X