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Old 07-14-2008, 03:26 PM   #1
jaydventer
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Default Xylitol does NOT kill beer yeast!!

Objective: To see if xylitol can be used as a non-fermentable sweetner or if xylitol kills (brewers)yeast.

Method:

i had 3 bottles in which i put:

Bottle 1: water + yeast + sugar
Bottle 2: water + yeast + sugar + xylitol
Bottle 3: water + yeast + xylitol

i then put balloons on each of the bottles' mouths.

Observation:



Bottle 1: the balloon swelled slightly, foam from fermentation is visible

Bottle 2: the balloon swelled significantly and in fact blew right off the bottle, leaving yeast foam all over the walls (which i had to clean later :-(( )

Bottle 3: no activity. the balloon had in fact been sucked into the bottle. i suspect because the water solution had cooled down and thus the air pressure inside the bottle went down?

Conclusion:

Xyiltol is non-fermentable. Xylitol does not kill (brewers)yeast, at least not in the ratio used in this experiment (about 1:1).
i think the reason for Bottle 2 showing stronger fermentation than bottle 1 is because i might have put more sugar into bottle 2.

after a while, i also added xylitol to bottle 1, and sugar to bottle 3.
bottle one kept on fermenting, and bottle 3 started fermenting shortly after the addition of the sugar.

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Old 07-14-2008, 03:33 PM   #2
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"Xylitol, like most sugar alcohols, can have a laxative effect, because sugar alcohols are not fully broken down during digestion."

Great!

Now not only can I enjoy the wonderful aromas of beer farts but, now I have reason to do it on the throne too.

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Old 07-14-2008, 03:35 PM   #3
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Awesome.....I've been waiting for someone to run a test like this



But bottle #2 troubles me...........did you put more sugar in it or something? If you can will you redo bottle 1 and 2 and make sure you put the exact same amount so we'll know for sure if it was just too much sugar, or if the xylitol is some how causing more co2 to be released. Maybe put a rubber band around the balloons to try and hold in most of the co2.

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Old 07-14-2008, 03:42 PM   #4
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What would be the andvantage of using xylitol, besides being lactose intolerant?

I agree with the previous post. Mix up a sugar/water solution to use in both bottles with sugar.

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Old 07-14-2008, 04:16 PM   #5
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Quote:
Originally Posted by Edcculus View Post
What would be the andvantage of using xylitol, besides being lactose intolerant?
He had problems finding lactose where he lived, but xylitol is plentiful. I'm interested in it just for the lactose intolerance part. I can't stand splenda either.
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Old 07-14-2008, 04:43 PM   #6
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Yea, my girlfriend is lactose intolerant, so if the taste is good (I hate splenda too) it would be good for backsweeting ciders. She tends to like them on the drier side, so I may not even have to worry about it though.

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Old 07-15-2008, 03:33 PM   #7
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okay, i will do a sugar/water/yeast mix and split into 2 bottles, just to make sure the xylitol doesn't have some weird catalyst effect!!


damnit, yes, the laxitive effect is a bit worrying... haha

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>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
bottled: OVERDOSE: coco joe stout (coopers stout + coopers dark LME + brew enhancer 2 + 250g brown sugar + 250g molasses + 250g cocoa powder + coffee to go in secondary)
bottled: dead red ale (kilkenny clone, hops substitutes)
primary: coopers australian pale ale
next up: mexican cerveza beer

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Old 07-15-2008, 04:55 PM   #8
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I wonder how much of it will cause the laxitive effect. Maybe a small enough to back sweeten a brew would not be enough.

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Old 07-15-2008, 04:57 PM   #9
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Quote:
Originally Posted by Edcculus View Post
I wonder how much of it will cause the laxitive effect. Maybe a small enough to back sweeten a brew would not be enough.
Sounds like a new experiment to try if someone is willing to be the lab rat!
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Old 01-20-2009, 08:59 PM   #10
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Quote:
Originally Posted by Edcculus View Post
I wonder how much of it will cause the laxitive effect. Maybe a small enough to back sweeten a brew would not be enough.
I prescribe (and use) xylitol mints that contain 1g of xylitol each. I've probably downed 7-10 in an hour before with no noticeable "results."

Note that xylitol is biochemically a competitive inhibitor, which explains the results the OP explained in the second experimental group. Xylitol will only kill the yeast if the concentration of the inhibitor is sufficiently greater than that of the substrate (sugar).

Also note the sweetness is xylitol is roughly equivalent to that of sucrose, doesn't have a noticeable aftertaste, and promotes oral hygiene. Put xylitol in a 10% ethanol brew and you'll basically have delicious, chuggable Scope on your hands.
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