Search results

How do you keep the erythritol from crystallizing?

Wow! I would LOVE to see this bottling party video! I love the history! Thank you for sharing this experience!

Thanks to everyone providing information on this one! You’ve all been most helpful!

And it’s my understanding that it needs to come up to at least 236 degrees Fahrenheit and then simmer for a half hour or so for the process to be complete. Cooking for longer periods of time may cause it to carmelize Yes, this is my understanding! I left out the part about using potassium...

Ok… I thought the whole point of using invert sugar to backsweeten is because invert sugar WILL NOT FERMENT… I’ve read this from several many sources… Anybody know anything more on this?

I have googled invert sugar recipes, and found one and used it, as follows: 1 Kilo sugar, 1 gram citric acid, 480 ml water. Cook mixture and boil to 236 degrees Fahrenheit and then take off heat and cool. It appears to have turned out nicely and I’m going to use it to backsweeten a batch of...

🤣🤣🤣

Hi there! Yes, Allulose adds as much body as sugar does. The Allulose mixed with water creates a simple syrup that is so similar to the real thing it’s hard to tell the difference. I use it in cocktails as well. It’s excellent in a mint julip, mojito, and more!

Hi! I'm a newbie here, but I've used allulose in SEVERAL of my wines and it works beautifully. I dissolve it in warm water first, then add right before bottling. The ratio I use is about 1 & 1/2 cups of allulose per 1 cup of water. There is no residual sediment and is completely clear. And...

Thank you! Actually, Brewsy was, and still is, a great experience for me! It was a great way for me to get started. It’s very easy to use. However, I wanted MORE! So here I am! And I know a few others that started with Brewsy and branched out into the world of more traditional winemaking. The...

Hi All. I’m a bookkeeper by trade and novice winemaker by choice. I started this hobby December of 2020 with the purchase of a Brewsy kit. Since then, I have branched out and experimented with a few other types of yeasts and I’ve made various types of fruit wines, including peach, strawberry...