Using Stevia as a sweetener?

Stevia is actually a molecule that has a sugar attached to a larger molecule. It is non-caloric because in the short time it is in the body it does not release the sugar. However, in wine it will break apart and the sugar part will begin to ferment. I believe Jack Keller has done a couple of longer term experiments with stevia and this was his observation. It may be ok if the wine is consumed within a month or two.

Thanks Greg. I sent a query to Stevia last week but they have not bothered to respond.

Ray

yUYnb.43$ snipped-for-privacy@newssvr24.news.prodigy.com,

What about invert sugar? I think I heard once that may work.

Regards,

Deadend

Invert sugar is what is fermented. Glucose is a disacharide, that is, two sugar molecules connected together. The yeast does not eat this. It eats the "inverted" sugar after these sugar molecules separate. You can make your own inverted sugar by heating it in water with some lemon juice or citric acid, or you can let the yeast's natural enzymes invert it. The latter works just fine.