Hi,
i was looking to brew some wine & particularly ginger wine. Now being a diabetic i have to watch my blood sugars & to make a small batch of ginger wine "7lts" i need to add 1.3kg of sugar for a 18/20% alcohol number. Now, part of the sugar is turned into alcohol & i need to find out what sugar is left after the fermentation. Is there a way to do this? Or can i burn of more sugar somehow & have a higher alcohol rate.
Thanks,
Chris