Has anyone used allulose to backsweeten wine? I read up a bunch on it and seems like it could be a viable option to backsweeten without sorbate or filtering. Please share your experience if you have used it. I’m pretty sure it is non-fermentable, but it is hard to find much on the topic. It is supposed to be 70% the sweetness of sucrose and still add body. It supposed to taste exactly like sugar just a bit less sweet.