Erythritol

[bwible]

I’m making a chocolate stout and was considering using chocolate syrup in place of priming sugar. The stuff I have is sugar free and contains erythitol. (If I’m spelling that correctly.)

First, does anybody know if yeast can consume this stuff? Second, what kind of substitution do you think you would do for priming sugar?

If I can’t use this, I’ll probably use regular Hershey’s syrup.

Thanks

 

[dmtaylor]

Erythritol is good stuff. It will not ferment so it would add a permanent sweetness. But it will not work as a "priming sugar" source. For priming, you might want to use something else, maybe even just regular Hershey's syrup if that's what you like, not the erythritol one. Or use some of both.