After some 30 years I have recently returned to making home made Wines and Mead.
A few days ago started of a 2 gallon batch of Ginger Beer, then it suddenly dawned on me that the traditional recipe I used is NOT suitable for a Diabetic. (Diabetes 2 and under good control).
The Beer is still in the fermentation bucket this morning and has a wonderful flavour but sweet, so I am going to let it ferment out and call it Ginger wine. My thinking is that most if not all of the sugar will convert to Alcohol and CO2 thus removing all sweetness.
Question ..... next batch .... if I modify the recipe and use much less Sugar, let it ferment out to 'almost' complete, could I then use something like Canderel to sweeten ?
Has anyone tried this ? all tips, guidance and recipe ideas most welcome
Thanks
Mikey