can cider be made without sugar using xylitol?

[dethip]

Hi I am a first time cider maker and am wondering if anyone has successffully used xzlitol instead of sugar? Any help would be much appreciated!

 

[KWKSLVR]

You mean during fermentation? No, definitely not. Xylitol is a non-fermentable sugar alcohol. It works great for back sweetening though!

 

[UpstateMike]

Xylitol is a non-fermentable sugar alcohol. It works great for back sweetening though!

Just beware of using too much Xylitol, as there are reports of it acting as a laxative.

 

[dethip]

Ok thanks, I have a cider brew on with half granny smith apples half pink lady cored and peeled then blended. Then we put in keg with about half water. Added wine yeast and kilo of dextrose. It took about day and a half bfore it started to carbonate and there was a mild explosion. Of apple pulp before it settled down to bulbing away. My friend who is helping me said I will need to add more sugar to each bottle can I use xzlitol instead or can it be bottled as it is? Ii am trying to avoid sugar as it gives me acid in the stomach! Thanks again from DownUnder

 

[Bugeaud]

Well if your friend says you need to add more sugar for carbonation purposes, than no. If it's for purposes of back sweetening, than yes, probably. The verdict is: xzlitol will work fine for back sweetening, but no fermentation purposes (including natural carbonation).

 

[dethip]

Thanks again but may I ask a stupid question what is backsweetening? And why is it nessecary? Regards dethip

 

[nukinfuts29]

No question is stupid, there are stupid answers though lol. Back sweeting is the process of adding non-fermentable sugar (like splenda) to restore some sweetness.

Here is the wiki on it:

Back sweetening - Home Brewing Wiki

 

[GinKings]

Back sweeting is the process of adding non-fermentable sugar (like splenda) to restore some sweetness.

Backsweetening can be done with any sweetener. You do need to prevent renewed fermentation when using a fermentable sugar.

 

[Bugeaud]

Back sweetening is not necessary. It is a term widely used in all sorts of brewing, (Cider, mead, beer, wine etc) though the term is seldom used in other contexts. It means to add ANY substance to make your alcoholic beverage at hand, sweeter, as the name implys. It is called back sweetening because it is done AFTER fermentation has stopped (Either by letting it go dry or by potassium sorbate or cold crashing.) The purpose is to make the substance sweeter, and thus more palatable.