Hello all,
I have heard of some of you talking about using artificial sweetners after a brew has finished fermenting and it's too dry.
Has anyone tried the stevia? I know that technically it's not artificial. Does anybody know it starts up the brewing again like sugar, or is in inert to brewing like spenda and aspartame?
Meryl
I have heard of some of you talking about using artificial sweetners after a brew has finished fermenting and it's too dry.
Has anyone tried the stevia? I know that technically it's not artificial. Does anybody know it starts up the brewing again like sugar, or is in inert to brewing like spenda and aspartame?
Meryl
