Bottle conditioning - splenda or truvia - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Bottle conditioning - splenda or truvia

Reply
 
Thread Tools
Old 05-23-2013, 02:00 AM   #1
FarFromBilly
Recipes 
 
May 2013
Posts: 30


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.



 
Reply With Quote
Old 05-23-2013, 02:06 AM   #2
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,335
Liked 3404 Times on 2434 Posts


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.


__________________
Next: Milk Stout, English Nut Brown
Primary: House ESB, House Best Bitter
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Bottled: Kitchen Sink Tripel-ish-thing
Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 05-23-2013, 02:10 AM   #3
FarFromBilly
Recipes 
 
May 2013
Posts: 30

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?

 
Reply With Quote
Old 05-23-2013, 02:14 AM   #4
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,335
Liked 3404 Times on 2434 Posts


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.
__________________
Next: Milk Stout, English Nut Brown
Primary: House ESB, House Best Bitter
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Bottled: Kitchen Sink Tripel-ish-thing
Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 05-23-2013, 02:39 AM   #5
FarFromBilly
Recipes 
 
May 2013
Posts: 30

Thank you for the help

 
Reply With Quote
Old 05-25-2013, 04:45 PM   #6
MrFoodScientist
Recipes 
 
Mar 2011
Ogden, UT
Posts: 733
Liked 64 Times on 56 Posts


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.
__________________
Find Recipes on my blog: The Homemade Soda Expert I'd love some feedback!
Now Available from Quarry Books -- Making Soda at Home: Mastering the Craft of Carbonation
Like on Facebook!, Follow on Twitter, Add to Goodreads

 
Reply With Quote
Old 05-26-2013, 03:04 PM   #7
FarFromBilly
Recipes 
 
May 2013
Posts: 30

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.

 
Reply With Quote
Old 05-27-2013, 02:30 AM   #8
skylor60
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jan 2011
York Haven, Pa
Posts: 180
Liked 4 Times on 3 Posts


What about the Splenda blend? Would that work?

 
Reply With Quote
Old 05-28-2013, 02:30 AM   #9
spinnychick
Recipes 
 
Dec 2012
Posts: 1

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.

 
Reply With Quote
Old 06-09-2013, 11:52 PM   #10
FarFromBilly
Recipes 
 
May 2013
Posts: 30

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!



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottle Conditioning vs Carboy Conditioning. What's the difference? BrewOnBoard Beginners Beer Brewing Forum 10 09-05-2015 09:54 PM
Are bottle conditioning and secondary conditioning the same thing? bgpbrew Beginners Beer Brewing Forum 10 01-22-2013 02:53 AM
Truvia in hard cider jwangelin Cider Forum 1 12-21-2011 03:39 AM
Primary Conditioning vs. Bottle Conditioning smata67 Beginners Beer Brewing Forum 10 09-28-2010 04:10 AM
Bottle Conditioning vs. Carboy Conditioning Omahawk Beginners Beer Brewing Forum 4 08-15-2009 03:28 PM


Forum Jump