Non-fermentable sweetners

Bill,

I don't remember the specifics offhand, but this topic comes up from time-to-time in both the wine and mead groups. You might want to google Jack Keller's stevia thread, for one. Look in rec.crafts.winemaking and search for "Steevia" (TM) with two e's.

You might also look for "low carb" and "Atkins" in both newsgroups. I seem to recall people trying to make lower-carb products.

The long-and-the-short is that most sweeteners will break down into fermentable sugars in acidic mediums over time.

-- WB

Rummaging about in the rubbish and cobwebs of my mind, it seems that glycerin is used.....

snipped my questions about non-fermentable sweeteners

Thanks, Bob. You pointed me in an important direction, and I've just done a _little_bit_ of research and am already learning a lot of stuff that I didn't know. Very interesting. Glycerin is, indeed, sweet and not only is it not fermentable, but it is actually a product that comes from fermentation which has already taken place by the yeast. It also apparently contributes smoothness and mouthfeel. I'll keep reading and posting updates as I discover anything important. The question remains whether glycerin/glycerol will be a better sweetener in some cases than lactose, for example, depending upon the application. I don't know how easy it is to purchase either one, nor do I know how they compare in qualities and characteristics; for all I know, lactose might contribute even more in mouthfeel. That's the sort of info I'd like to find and tabulate. However, I don't know how 'mouthfeel' can be quantitatively measured or expressed for comparison purposes; would it be something like 'viscosity'?

Cheers.

Bill Velek

BINGO! It's perfectly normal to drink glycerin.

It also

Yupper! It adds a hint of body.

I'll keep reading and

Precisely. However, various ingredients can make something thicker, but be bitter, sour, funky flavors etc. I just bought 4 oz glycerin this morning for US$2.99 at the local CVS drugstore. It was right next to the liquid Vitamin E. Glycerin is also very handy for use in airlocks as it will not evaporate; if anything, it will absorb moisture from the wine and expand. It is hygroscopic.

Hi, Just my 0.02 here on sweeteners. I have experimented with zylitol with great success. It is expensive but for those that don't want the nasty carbs it is worth it. It is a sugar alcohol and does have carbs, but not effective carbs. It is used in diabetic and low carb candies. I did an experiment last year with Riesling. I divided it between three 2.8G carboys. I sweetened one with sugar, one with Splenda and one with Zylitol. The Splenda one had a slight "chemical" taste to it. The sugar and Zylitol samples tasted exactly the same, although the sugared one had better legs, something that can be controlled by adding a bit of glycerin. Anyway, something to think about. Later, JAM

Where can one buy zylitol? Sounds interesting, expecially when only a small amount of sweetening is needed. I understand too much of sugar alcohols can have a laxative effect. Warren Place

You can purchase glycerin/ol in most brew stores. Or other places online. It is primarily used in the distilled spirits world to add a bit of mouthfeel to things like rum, vodka etc. typical applications are teaspons per gallon in spirits. I know we use it in our flavored rums at the distillery. I haven't ever thought to use it in the mead at the meadery as it would make it to heavy to get the right sweetness.

Sacharin is used in commercial operations as the sweetener of choice.

MIke

Bill Velek wrote:

You can purchase glycerin/ol in most brew stores. Or other places online. It is primarily used in the distilled spirits world to add a bit of mouthfeel to things like rum, vodka etc. typical applications are teaspons per gallon in spirits. I know we use it in our flavored rums at the distillery. I haven't ever thought to use it in the mead at the meadery as it would make it too heavy to get the right sweetness.

Sacharin is used in commercial operations as the sweetener of choice.

MIke

Bill Velek wrote:

Hi, I have found it at Wild Oats. Most likely try a health foods store. In ABQ sunflower Market and R Downs nutritional center carry it. They also have a web site at zylitol.org Yes, sugar alcohols do have a laxitave effect but zylitol has it the least of the sugar alcohols. And in using it, you need to use the "sweeten to taste" method, formulas for sweetening will not work here. JAM

I was surprised to see it mentioned here...my parents bought a box of it in the individual packets this week. (I tried making some root beer from extract with it earlier today, so I'll see how that works out. I put four packets per liter.) I'm tempted to add a few packets of it to my cider if it turns out well.