We are planning on making a hard root beer soon and am looking for ideas on what form of sugar to back sweeten with. I'm sure we could simply use high fructose corn syrup but would prefer to not go there.
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Thanks for the replies. I will research the use of maltodextrin some more. Looks like it is used often to add body but I'm not sure it is sweet enough. I really like the idea of just using grain to get the sweetness I am looking for. I wonder if it's possible to consistently stop fermentation by dropping the temp and whether our DE filter would remove enough yeast to prevent packaging issues.
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Maltodextrin and lactose are usually listed as about 1/8 as sweet as Sucrose, so really, they're there for body and a hint of residual sweetness. You could try xylitol. I've used it to back sweeten one-off experimental kegs. (Made Creamsicle IPA for a thing once). It's got a sharp, chemical kind of sweetness if you overdo it, but the rootbeer spices would cover that and it is unfermentable. Also it's a laxative if you overdo it. Oh and it's super poisonous to dogs. But other than that it's great.Russell Everett
Co-Founder / Head Brewer
Bainbridge Island Brewing
Bainbridge Island, WA
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