Hi,
I've heard talk of non-fermentable sweetner in the same breath as sorbate. Is this Potassium Sorbate or something else?
I was wanting to use champagne yeast to about 10% in a sweet sparkling ginger beer/wine but the yeast has 18%+ potential.
What non-fermentable sweetner options are there and approximately how much is needed to take something from SG990 to SG1020-1030?
I make 23l (5gal?) batches and the local brewing shop only sells Potassium Sorbate in 50g containers for about $2.80.
Mike