Fermentability of splenda
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ChshreCat
Well-Known Member
Splenda is not fermentable. All it'll do is sweeten your beer (and make it taste like splenda, probably)
pacebrew
Well-Known Member
DO NOT USE IT. I did this by mistake and it made my beer taste like absolute ****.
homebrewpey
Active Member
Probably not a good idea to use Splenda for the sheer reason that if it actually did turn into good beer, Budweiser or some other very large brewery likely would have capitalized on this already.
However, Splenda does contain small amounts of maltodextrin, which I believe could be fermentable, but I would imagine your beer would taste very, very bad and the alcohol content would be incredibly low.
I'd error in the side of caution and avoid using it in a batch.
However, Splenda does contain small amounts of maltodextrin, which I believe could be fermentable, but I would imagine your beer would taste very, very bad and the alcohol content would be incredibly low.
I'd error in the side of caution and avoid using it in a batch.
pacebrew
Well-Known Member
Just don't use splenda. Trust me.
Splenda has some MD in it, which is somewhat fermentable, but it's just there for bulk. The chlorine is locked in. Nothing short of a plasma torch will release it.
As with any backsweetening, try it in a pint first. It's one of the few artificial sweeteners I like.
As with any backsweetening, try it in a pint first. It's one of the few artificial sweeteners I like.
remilard
Well-Known Member
homebrewpey
Active Member
Absolutely. I doubt anyone halfway sane would mistake Budweiser for a sweet beer.
My point was there are hundreds of millions of dollars a year being invested into food science research and if Splenda could make a drinkable beer at a fraction of the calories and sugar, Budweiser or some other large brewery would have already made that beer. They made Bud Light Lime, I don't see any reason they wouldn't have already created Bud Light Light (now with Splenda!).
remilard
Well-Known Member
It makes no sense for budweiser to use artificial sweeteners. Lindeman's uses them which seems to defeat the argument that "they have no use because commercial breweries don't use them".
Let's look at this another way, Budweiser doesn't use chocolate malt. Does that mean chocolate malt has no use in beer or does that mean chocolate malt may have uses in beers other than Budweiser?
Let's look at this another way, Budweiser doesn't use chocolate malt. Does that mean chocolate malt has no use in beer or does that mean chocolate malt may have uses in beers other than Budweiser?
homebrewpey
Active Member
Yes it does. I would argue the Cherry Bud Light would be quite popular among Americans. I bet you would see it in every supermarket in America.
Yes, but Lindeman's uses them post-fermentation. I believe the title of this thread is "fermentability of Splenda," not "the addition of Splenda to beer after fermentation to make it taste sweeter."
Not really sure where you're going with this...
remilard
Well-Known Member
Just pointing out the logical bankruptcy of your argument that ingredients are only useful if they are used in Budweiser.
homebrewpey
Active Member
pacebrew
Well-Known Member
im telling you guys, i have used splenda in a beer, and it was just absolutely dreadful. Keep it natural.
Sedge
Well-Known Member
I'm about to do some experimentation with fermenting out Lindemans by pitching fresh yeast. Randy Thiel said it worked great while he was at Ommegang, and from what I gather Lindemans must be pasteurizing the beer in order to stop the bottle conditioning process. He said the excess sugar in the Lindemans Kriek was consumed by the yeast.
I'll do some 1 gallon batches soon and do write up a thread on the experience.
I'll do some 1 gallon batches soon and do write up a thread on the experience.
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