Homemade Wine Questions...? - homemade chemical reactions
Questions No. 1 just wait 3 weeks, then goes to the house wine, I think the grape juice is also bad in the first place for the taste if it was easy to mix with juice, sugar as a 'water and yeast? Law would still drink alcohol? I also suspect that garbage.
Question # 2 I know that this space through a chemical reaction between the yeast and sugar that powers the unit. But if I make a wine with fewer calories and do not have any calories, sugar, sugar, that I can use different products? To eat Splenda as a base for the sugar, but zero calories, yeast still be able to drink alcohol?
Saturday, February 13, 2010
Homemade Chemical Reactions Homemade Wine Questions...?
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4 comments:
1) grape juice can be used # 2), both for flavor or as a source of fermentable sugar (key word here. You can use the sugar in the juice with a hydrometer approx ($ 4-8 at your local home brewery measure) and alcohol how much potential is there. If this is not enough for your liking, you can always give, sugar, concentrated fruit juice or honey. If you only use the sugar, water and yeast, which could not be ... Yeast requires more than just * sugar to survive and produce alcohol. Fruit complements other nutrients.
2) fermentable sugar, yeast needs sugar ... that you (and all the calories) in order to survive and multiply. Alcohol and CO2 are simply products of consumption. No calories, no metabolism,no products, and so on ... Calories than you need. The wine calories from alcohol and other components. When a wine is dry (ie dry unsweetened) is minimal or no sugar ... of their total calories from gasoline to alcohol. If a sweet wine, then you have residual sugar and therefore calories as added sugars.
To the minimum calories you need to start with a low potential for alcohol. Then you must make sure that it is fermented completely dry. The sugar is completely (does not consume any calories from sugar) and alcohol content is lower than the typical wine (at least calories as alcohol) and then if you want a sweet wine, * then * add the Splenda as a sweetener.
I think it would taste terrible. Why U want to do this?
In addition, the low-calorie, what to do with grapes. Low Cal wine made from grapes harvested in the first season.
The youngest of the grapes, the higher the sugar content, which means less alcohol and fewer calories. The grapes are also brighter.
I found this site that can help you:
http://www.cheresources.com/winezz.shtml
Q 1) If the use of sucrose (sugar) The result would be a very dilute ethanol, imagined by a 1 / 2 cup Everclear one 8 ounces glass of water. You need to add a little food and I am sure that the yeast are given a little preview, you can draw, of course, wash, and make your own opinion neutrally
Q 2) from what I read Splenda (sucralose) is a non-fermentable sugars that are used can to sweeten the final product. I read the beano after adding the primary fermentation colori can reduce to half way, I do not know what other effect it may still
Splenda will not work
it does not work for both Pavlova
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