Ok, I've been seeing threads talking about drying out a beer by adding a pound of sugar. My question is, how does this work? I mean, let's say you mashed high and have lots of unfermentable sugars in the wort, and during the ferment you add some sugar to "dry it out". How does this affect the unfermentables you already have?
I imagine that the yeasts would eat the sugar, and increase the ABV by some amount, but wouldn't you still have the same amount of unfermentables, thereby retaining the sweetness?
Or does the sugar somehow affect the unfermentables, and/or the yeast in some way as to promote the fermentation of those unfermentables and thereby reduce the sweetness?
I imagine that the yeasts would eat the sugar, and increase the ABV by some amount, but wouldn't you still have the same amount of unfermentables, thereby retaining the sweetness?
Or does the sugar somehow affect the unfermentables, and/or the yeast in some way as to promote the fermentation of those unfermentables and thereby reduce the sweetness?