How to possibly reduce the incidence of catastroph…

How to possibly reduce the incidence of catastrophic carbonation: Adjust the recipie to include a set amount of consumable sugar for the yeast to activate, then sweeten with left-handed sugars (usually known as sucralose).

This would essentially make it a “diet” soda, but it should not taste any different than if you had used an equal amount of granulated sugar (beet or cane). Splenda is the currently marketed version of this, though I’m sure there are other suppliers. I didn’t know this previously, but granulated Splenda also contains MultoDextrose, so it might even improve the body of the soda in some ways.

Author: Cavorter

Recently divorced SWM seeks, um, stuff. (Formerly used the handle: Glyph)