Re: [E-Z-Caps] Adding Sugar

[yahoo]

This got
me wondering something... maltodextrine is a carbohydrate manufactured
from corn starch. I'm no expert and not sure how exactly how all
those factories in China turn corn starch into a type of sugar, but I do
know it's recognized by the body and quickly consumed. That got me
wondering about using Spenda to sweeten a beverage that may have live
yeast in it. From the Splenda web site: "The process
selectively replaces three hydrogen-oxygen groups on the sugar molecule
with three chlorine atoms." the result is regular table-type sugar
that our bodies believe is "inert" and hence, no calories and
safe for diabetics.


Does
anybody know if yeast also can't dine on Spenda? This might be the
sweetener you're looking for if you don't want to reactivate the
yeast. Splenda does have some maltodextrine as a filler, but it
shouldn't supply enough sugar to cause any noticeable
fermentation.




At 04:53 PM 12/7/2005 -0800, you wrote:

If you really just want to sweeten
the juice to taste, adding more can sugar won't work, it'll only become
yeast food and produces higher alcohol and add cidery taste. If you
can find maltodextrine from your local home brew store, this will
help. Maltodextrine adds sweetness but does not fully ferment.



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ORGINAL POSTER: steve
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