Sweeten Your Homemade Wine With Stevia?

Stevia In Wine MakingDear Kraus,

Has anyone used STEVIA to sweeten the wine before bottling? It might take more than expected but I would like to try it.

I am Diabetic and adding sugar to sweeten the wine just adds problems, so I don’t drink my wine, which my wife is okay with… because she can drink it without problem.  

Could there be problem using this sweetener after fermentation?

Thanks in advance.
Bob W.

Hello Bob,

There is nothing wrong with using stevia to sweeten a wine at bottling time. I have not used it myself, but I know that there are individuals out there who have been using it for this purpose.

I would go at it cautiously to see if you like how it tastes in the wine before committing an entire batch to the stevia. Maybe take some of the wine off into a gallon glass carboy. Then add measured amounts of stevia to it until it becomes the sweetness you like.

This will save you from accidentally ruining the whole batch of wine with the stevia. It will also help you to establish a dosage of stevia for the rest of the wine. That way there’s no risk of adding too much. There are no wine making books or solid information on the internet that really covers this subject, so you have to take it a step at a time.

Stevia is supposed to be non-fermentable. I would be cautious of this fact as well. I would not be surprised if stevia does not start to ferment slightly over time. For this reason I would also recommend using Potassium Sorbate along with the stevia to make completely sure the wine does not ferment somewhere down the road. And as always, also use sodium metabisulfite before bottling the wine.

Happy Wine Making
Customer Service
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

8 thoughts on “Sweeten Your Homemade Wine With Stevia?

  1. we’ve been very happy with sweetening with stevia, so far.

    this is our first year to try it – and yes go very, very slowly. it is very sweet and can become overpowering very quickly.

    we’ve had some difficulty stopping fermenation with Potassium Sorbate – i’ve used 1 tsp/gal and still not stopping fermentation.

    why would that be? the PS is brand new, but i wouldn’t think it would become less potent even it if is old.

  2. Two border line diabetics in our house and I’ve been using Splenda to sweeten my wines back before bottling for 5 years. No adverse problems so far.

  3. I have used Agave to sweeten mine. No problems so far but I haven’t aged any wine with it so I can’t comment on how it would do over time.

  4. I used Stevia to sweeten a blueberry wine. After searching online for equivalent amounts of Stevia to sugar, I used 15 level TBLS in 6 gallons of wine. At first I thought it was ok,and had a “vanilla taste to it, but after a week or so I tried it and felt there was an “aftertaste” to it. Some folks liked it, others didn’t. I was just an experiment so I don’t know if I would use it again.

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