nonfermentable sugar quest.

[bengerman]

i'm looking to bottle carb some Skeeter Pee without having my mouth implode from sourness or having my bottles explode from carbonation.

so obviously i need a non-fermentable sugar.

but here's the tricky part (i think) i'd prefer to stay away from artificial sweeteners.

 

[weirdboy]

MAYBE lactose. If you get Brettanomyces or any bacteria in there, however, it will ferment out and just be drier and carbonated.

 

[bengerman]

so it's pretty much lactose or fake sugar?

from the quick search i just did on it, it sounds like lactose adds a lot of body and less sweetness. i'm trying to avoid a heavy feel, this is a summer beverage, after all.

i'm not allergic to artificial sweeteners or anything, just want to avoid them. but if that's the best option, i can go that route.

 

[weirdboy]

Another option is to increase the ABV past the point where the yeast cannot tolerate it, at which point anything left will just be unfermented.

OR you could add campden tablets or pasteurize to kill the yeast (and whatever else) and then backsweeten with regular sugar.

 

[bengerman]

the problem is that i'd like to bottle carb this, so i need the yeasties alive.

 

[BryanThompson]

Lactose adds quite a bit of body, I'd go with the artificial sugar route.

 

[wildclover]

i'm looking to bottle carb some Skeeter Pee without having my mouth implode from sourness or having my bottles explode from carbonation.

so obviously i need a non-fermentable sugar.

but here's the tricky part (i think) i'd prefer to stay away from artificial sweeteners.

Stevia is a plant which tastes extremely sweet. If you use the dried leaves, it has a grassy aftertaste (which works in tea and some coking) or there is a refined version which is a white powder. I can't stand artificial sweeteners, but I can do the stevia. Check the local health food store if there isn't any at the grocery. It takes very, very little to make things very sweet. But it shouldn't add to the fermentation, and it is natural. I buy mine at the health food store since I can get $1 worth in a baggy, and not have to buy a huge container- one tbp= something like a cup of sugar in relative sweetness- and I only use it when I do holiday meals with diabetics, so I can eat the desserts too.

 

[Insomniac]

I really don't like the taste of sweetener, espessially splenda, which to me has a worse aftertaste than aspertame. I'm in a similar situation and after I did some reading bought xylitol. I've not tasted it yet and its more expensive but probably worth a look! I've jot seen stavia around might look in to that next time.

 

[tchuklobrau]

you could sorbate backsweeten and force carb(keg) then bottle using the bmbc method. If you have a keg setup that is