Thu Nov 15, 2012 10:20 am
I had the same issue with making sodas. Since we are kegging and force carbonating, we don't have the yeast eating some of those sugars (producing a small amount of alcohol) and reducing the sweetness.
I was able to address this problem by replacing some of the sugar with dextrin malt. The dextrin adds body, but does not add sweetness. I am still working out the right ratios, but think I remember replacing about 1.5 - 2 lbs of sugar with equal amounts of dextrin.
Hope this helps ...
Eagle Dude
On Tap: Barrel Fermented Berlinerweisse 3.2%; American Pale Ale 6.3%, Amarillo Blond 5%
Aging: Flander's Red in a 60 gallon Merlot barrel
Fermenting: Robust Porter 6.5%