Fruit beer question

You can gradually add it to the bottling bucket before adding priming sugar and sample it until you get the sweetness you want. It’s potent stuff. One little packet in a 12oz cup of coffee is fairly sweet and two packets is very sweet. I can’t give you a good answer on exactly how much to add.

I’d taste Splenda mixed with something before adding it to your beer. It has an odd taste to it as well.

Originally posted by Quasimodo
You can gradually add it to the bottling bucket before adding priming sugar and sample it until you get the sweetness you want. It’s potent stuff. One little packet in a 12oz cup of coffee is fairly sweet and two packets is very sweet. I can’t give you a good answer on exactly how much to add.

Originally posted by NobleSquirrel
I’d taste Splenda mixed with something before adding it to your beer. It has an odd taste to it as well.

I bottled the framboise today, about 10 days after brewing. I have no idea what the ABV is, but the F.G. was 1.010. Started out at 1.061 before adding 6.5 lbs of raspberries, so maybe that kicked it up a percent or so. Final yield was just under 6 gallons. It tastes sour and tart, just the way I wanted it. Not too far off from the Cranberry Lambic Boston Brewing used to produce at Christmas time. It’s pinkish colored, and if I add sugar to the glass after pouring I can drink it sweet I I feel like a wine cooler. Splenda kinda scares me. I’m very pleased with this experiment in fruit beer brewing, and I want to thank the folks who offered their assistance. Cheers!

If you said you wanted it sour and tart we could have skipped the Splenda talk.