leviticus
Well-Known Member
So, I keep a keg of water in the keezer, and ordered several varieties of the Prairie Moon extracts. I have found the resulting product to be a little 'thin'. I know some people use maltodextrin for their soda purposes, but I'm curious if anyone uses it with concentrates?
To be clear, I use 1 qt bottles with 1oz draw pumps to pump concentrate into glasses and then top it off with plain water that is kegged and carbed.
The 'thin' feeling I get is universal, but most noticeable in the root beer (that 'creamy' feeling is missing if ya know what I mean).
Any thoughts or opinions on quantity to add, and whether to add it to the concentrate or the keg of water?
I've observed in the forums that:
-'Maltodextrin is 1/10th as sweet as sucrose', so it's not much of a sweetener.
-'Maltodextrin is non fermentable'
-'Maltodextrin is more of a 'thickener' than a 'sweetener''
To be clear, I use 1 qt bottles with 1oz draw pumps to pump concentrate into glasses and then top it off with plain water that is kegged and carbed.
The 'thin' feeling I get is universal, but most noticeable in the root beer (that 'creamy' feeling is missing if ya know what I mean).
Any thoughts or opinions on quantity to add, and whether to add it to the concentrate or the keg of water?
I've observed in the forums that:
-'Maltodextrin is 1/10th as sweet as sucrose', so it's not much of a sweetener.
-'Maltodextrin is non fermentable'
-'Maltodextrin is more of a 'thickener' than a 'sweetener''