[Sca-cooks] sugar substitute for wine making?

[Jones, Craig]

Adamantius spoke:

> I can't think of a sugar substitute that can be metabolized by yeasts
but
> not by the human body. Sugar in wine also provides most of the mouth
> feel.

Sorbitol can be partially digested by some of the "killer" yeasts
designed specifically to make very dry drinks. The drawback is if you
add enough to make it sweet then it can have a rather dramatic laxative
effect.

> I think, in the end, after all the effort you'd have to go to, and
> still get something not quite recognizable as wine, you'd be better
> off drinking small quantities of very dry wine, like a brut
> champagne. And this with the previously stated caveat that diabetics
> probably ought to be careful with alcohol as well.

I also have to agree wholeheartedly with this para.

Drakey.