Does anyone know if these are fermentable or anyway to make them fermentable or a way to make them settle/boil off? Dextrose monohydrate, sodium saccharin, sucralose and aspartame. These are artificial sweeteners except for dextrose monohydrate which might just be regular dextrose
Edit: after further research I've found that dextrose monohydrate is the same as dextrose with added h2o and that artificial sweeteners are impossible to ferment unless there is a way to break them down chemically. Aspartame seem to be able to be broken down by yeast but requires almost as much energy to metabolize as it gets from it sodium saccharin doesn't ferment and cannot be broken down and I can't find any info on sucralose making me believe it is unfermentable.
Edit 2: I've found that actually almost all artificial sweeteners can be metabolized by yeast but create unwanted byproducts that will probably effect taste.