this post was submitted on 19 Jul 2025
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It's a fucking clickbait to not include the name of the sweetener
Newsweek isn't great. It's a sugar alcohol, Erythritol
Damn, I used it in my cider. Gotta read up on this
Read the study abstract in one of the other comments here, it's based on a single serving of soda. Seems kinda bad, which is interesting because the sugar alcohols are generally benign. They're non nutritive but most don't cause any problems except stomach upset in some people. I find they have an off taste, many people do not though.
Edit: can brewing yeasts feed on it? Or are you using it to adjust sweetness level? My brewing experience is limited, I have only used wild yeasts and a few of the Safale strains
It's not actually a conclusive study. It was cells in a petri dish.
Yes, it was in vitro. Still interesting, and I would imagine will lead to further study.
As I said in the other comment the sugar alcohols are generally benign, I had not read anything to the contrary before.
I know for cider making, that the yeast are not eating it.
You're using it as a non-fermentable sweetener, like lactose? I never thought of that. How are you finding it for dissolving in cider, I've found erithrytol to be really hard to dissolve and it precipitates back out.
I`m kind of a noob, and I just did a couple small batches, then divided to have sweetened and unsweetened versions (I like semi-dry - semi-sweet, but I keep some dry stuff to know how it tastes naturally), and everything seemed fine. What is your choice then?
I'm just used to seeing lactose as the only backsweetener, but I imagine erythritol should work. Might have to give it a try. I was just making sure you didn't make any bottle bombs because it unexpectedly fermented or something.
It is included though?
That section didn't appear for me, I think you might be using some client that fetches the summary from the target site?
Didn't appear for me on Connect either