Brewing for diabetics

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

[GrowlingDog]

I would have thought the fermentation will get rid of pretty much all the sugar, unless you stop the fermentation.

My Wife is Type 1 and drinks wine, it doesn't put her blood sugar up.

Alcohol can drop blood sugar levels so as you drink beer or wine you drop the sugar level you are at

Glucose should ferment fully. You just use a hydrometer - if it’s 1.000 or below it doesn’t contain sugar.