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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Bottle conditioning - splenda or truvia
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Old 05-23-2013, 02:00 AM   #1
FarFromBilly
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Default Bottle conditioning - splenda or truvia

Does anyone know if you can naturally condition bottles with Splenda or truvia? I'm sure misspelled the names. Will yeast ferment that stuff? I don't have the option if force carbonating the soda, and would like to make my soda a bit more waist friendly.


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Old 05-23-2013, 02:06 AM   #2
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I don't know truvia. But real Splenda (the artificial sweetener, Splenda brand does have fermentable products) is not fermentable. Good for backsweetening a hard cider you want to bottle condition. Precisely for the same reason you cannot prime with it- the yeast won't eat it.

Edit: Truvia appears to be stevia based. As far as I know, it's also non-fermentable.


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Old 05-23-2013, 02:10 AM   #3
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Would it be possible to use just enough corn sugar with splenda so that the yeast eats the sugar to condition the bottles and the splenda remains to sweeten the mix?
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Old 05-23-2013, 02:14 AM   #4
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If you're looking for a sweetness (just noticed this is in the soda section, hah) while bottle conditioning, there's no other way than to use something non-fermentable. Any fermentable sugars would get consumed, and if there's too much in a bottle it can get dangerous. I've backsweetened and carbonated hard ciders, so yeah, it's entirely possible.
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Old 05-23-2013, 02:39 AM   #5
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Thank you for the help
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Old 05-25-2013, 04:45 PM   #6
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I saw a soda making kit at the local winemaking supply shop that includes stevia as the sweetener. So the concept is that the sugars get completely consumed for the carbonation source and the stevia remains because it is not fermentable.

You should be able to make a "diet" soda with either of those, and then add just enough fermentable sugar for the carbonation level that you want. Using the same calculations for priming bottle conditioned beer should get you close.
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Old 05-26-2013, 03:04 PM   #7
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Does anyone know if there are any bulking agents in that stuff (I'm assuming so), and if the bulking agents are fermentable? I'm not sure if I should take the bulking agents into consideration, or ignore them, for the sake of a little more fizz.
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Old 05-27-2013, 02:30 AM   #8
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What about the Splenda blend? Would that work?
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Old 05-28-2013, 02:30 AM   #9
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Quote:
Originally Posted by FarFromBilly View Post
Does anyone know if there are any bulking agents in that stuff (I'm assuming so), and if the bulking agents are fermentable? I'm not sure if I should take the bulking agents into consideration, or ignore them, for the sake of a little more fizz.
Most of the powdered sweeteners use dextrose as an anti clumping agent. There is generally 1 gram per packet. I'm not sure about the amount in the bulk ones.
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Old 06-09-2013, 11:52 PM   #10
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I just wanted to thank everyone for your help! The batch of root beer (with Splenda) turned out awesome. I used Splenda as the sweetening agent, then only enough sugar to condition the bottles!


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