- Joined
- Feb 16, 2012
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- 3,383
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I’ve been asked a brewing question that I’m embarrassed to say I can’t answer. My daughter has been on a special diet for the last several weeks to try to discover the source of a food allergy. Her doctor has instructed her to now eliminate wine and processed sugar to determine if these are triggers for allergic reactions.
I recently fermented a hard seltzer that had an OG of 1.045/11.3P and FG of 1.000/0.0P. The only ingredients were dextrose, mineral water, turbo yeast, nutrients and 2 oz of flavoring.
Her question to me was whether the complete attenuation indicated by FG 1.000/zero Plato indicates the absence of refined sugars.
My thinking is that there are other carbohydrates present, but simple sugars are not, based on the level of attenuation shown in the gravity readings.
Since I’m neither a chemist nor dietitian I’m at a loss to advise her. I know that wines are evaluated for residual sugars, and most generally they finish fermentation at gravities less than SG 1.000, although those sugars are fruit based rather than simple corn sugar. I believe the sugar being sought to eliminate is glucose/dextrose.
I’ll note that she and her family eat a well balanced diet rich in fresh fruits and vegetables, and avoid most processed foods and sugary, snacky fast foods or drinks. Wine, however, is something that both she and her husband enjoy regularly.
So I don’t really know what to tell her about sugar in the hard seltzer I made. Any insight would be greatly appreciated. TIA.
I recently fermented a hard seltzer that had an OG of 1.045/11.3P and FG of 1.000/0.0P. The only ingredients were dextrose, mineral water, turbo yeast, nutrients and 2 oz of flavoring.
Her question to me was whether the complete attenuation indicated by FG 1.000/zero Plato indicates the absence of refined sugars.
My thinking is that there are other carbohydrates present, but simple sugars are not, based on the level of attenuation shown in the gravity readings.
Since I’m neither a chemist nor dietitian I’m at a loss to advise her. I know that wines are evaluated for residual sugars, and most generally they finish fermentation at gravities less than SG 1.000, although those sugars are fruit based rather than simple corn sugar. I believe the sugar being sought to eliminate is glucose/dextrose.
I’ll note that she and her family eat a well balanced diet rich in fresh fruits and vegetables, and avoid most processed foods and sugary, snacky fast foods or drinks. Wine, however, is something that both she and her husband enjoy regularly.
So I don’t really know what to tell her about sugar in the hard seltzer I made. Any insight would be greatly appreciated. TIA.