12-07-2005, 07:08 AM
This gotme wondering something... maltodextrine is a carbohydrate manufacturedfrom corn starch. I'm no expert and not sure how exactly how allthose factories in China turn corn starch into a type of sugar, but I doknow it's recognized by the body and quickly consumed. That got mewondering about using Spenda to sweeten a beverage that may have liveyeast in it. From the Splenda web site: "The processselectively replaces three hydrogen-oxygen groups on the sugar moleculewith three chlorine atoms." the result is regular table-type sugarthat our bodies believe is "inert" and hence, no calories andsafe for diabetics. Doesanybody know if yeast also can't dine on Spenda? This might be thesweetener you're looking for if you don't want to reactivate theyeast. Splenda does have some maltodextrine as a filler, but itshouldn't supply enough sugar to cause any noticeablefermentation.At 04:53 PM 12/7/2005 -0800, you wrote: If you really just want to sweeten the juice to taste, adding more can sugar won't work, it'll only become yeast food and produces higher alcohol and add cidery taste. If you can find maltodextrine from your local home brew store, this will help. Maltodextrine adds sweetness but does not fully ferment.ORGINAL POSTER: steve