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Yes pectolase could help even now. The instructions on mine mention a minimum temperature and you'll need to leave it a while to let it work.

The label on the back of Crabbies says it contains sulphites so presumably they use metabisulfite but I doubt that's emough on its own. That, plus potassium sorbate, plus pasteurisation might give them reliable consistency and shelf life.

I'm asking how the professionals do it. Yes some add artificial sweetener but they all add sugar. Crabbies for example adds 8.5 teaspoons of sugar per 500mL bottle - that's on top of artificial sweetener. Why doesn't it ferment in the bottle?

The ginger beer threads have made me think about commercial alcoholic ginger beer. There are loads on the supermarket shelves these days, and not one is much less sweet that something like Coke or lemonade. The manufacturers must add loads of sugar after fermentation to get them this sweet, so...

I should add that this isn't just my first TC, it's my first brew of any kind! :pray: Next I want to try ginger beer - just ordered one of these!

That's interesting because out of all the sugar substitutes I've tried sucralose was my least favourite (which was a shame as I had high hopes for it). Definitely down to the individual's taste. With saccharin it's best to use it sparingly: http://pubs.acs.org/doi/abs/10.1021/bk-2008-0979.ch016

Saccharin is an older sweetener and is supposed to have more of an aftertaste than newer ones but it depends on the individual. I don't see it would be a problem so long as you yourself think they taste OK. I'd buy them and dissolve one to the equivalent concentration in water and taste it.

That sounds like malic acid. How much did you add?

The opposite actually, cream of tartar is essentially tartaric acid (the kind of acid that's predominant in grapes) - I reckon you could replace it with extra citrus fruit.

Weston' online shop is pretty good: http://www.westons-direct.co.uk/default.aspx You can even get Old Rosie in the 2 lire 'hemidemijohns' - the containers are rather useful once emptied!

I've added WYeast's MLF bacterial culture to one of my TCs but need to wait to see the effect if any.

Have you seen Entrapment? It's like that bit with the lasers.

How about flinging some of these in?

LIDL's Vitafit "not from concentrate" cloudy apple juice - 99p per litre! Weston's 2 litre glass jars - "hemidemijohns" The four on the left all have different yeasts in: Young's cider Young's champagne Mauribrew ale Mauribrew lager plus 1/2 tsp of wine tannin. The 6 to the right have other...

Wow, you don't make it easy to register do you? A bit of arithmetic AND a menu selection AND the dreaded captcha? Also, what does "The entered e-mail domain has no valid MX record" mean?