hey fellow wine makers, I have a topic id love to discuss here, its about alcohol sugars. Now iv only recently heard about it and noticed very few sources talk about it, and the general consesus seems to be that everyone uses regular sugars and therefore has to add more chemicals to battle the extra sugar. Why is this ? Is alcohol sugar just not well known ?
For those of you that dont know about it, basically alcohol sugars come in different varieties such as the well known Stevia and the kind Im going to use called Xylitol. Now these are not technically sugar they are alcohol sugars, so the yeast cant feed on them, which to me sounds like their perfect for back sweetening. Also these 2 kind i mentioned are a natural product there not that fake artificial stuff like Splenda.
Anyways im interested if anyone has had experience using these, my first wine batches are nearly complete , i got apple wine and red grape wine!