Non-Fermenting Sugars

I am toying with making a Hard Cider or sweeting some part of my 2009 Cherry wine. While I think that Spenda, sucralose, is an interesting idea, it is shockingly non-traditional, and I don't really like the idea of adding chlorinated chemicals to my wine.  [Of course I add it to my coffee, but -- well never mind.]

Spenda would work because it sweetens, but yeast can't digest it, so the  wine will be sweet to the taste rather than extra hearty.

The common solution is lactose, milk sugar, which is at right. It is notable because about 35% of the world's adults can't metabolize it, but then yeast can't either. It also isn't that sweet. Lactose is at right.

Another choice is malto-dextran, which is the main ingredient in corn syrup. It has not been degraded enough to ferment.

An excellent resource is this site from Aussie Home Brewing in Brisbane.