mezhan
Member
So I'm trying to start a new diet which is low carb. As a casual wine drinker and brewer, I'd like to continue to have a couple glasses now and then without sending my carb count too high. I typically drink dry red so I'm ok the right track but I'm curious about what the actual carb count is if I let my reds ferment all the way out and don't back sweeten.
According to online nutrition databases, even (commercial) dry reds are in the 3-5g range but my understanding of gravity readings leads me to believe a 1.000 or less would indicate any fermentable sugar have been consumed by the yeast. I often see <1.000 on my FG so would that mean I have zero residual sugars and thus no carbs?
Thanks for any help!
According to online nutrition databases, even (commercial) dry reds are in the 3-5g range but my understanding of gravity readings leads me to believe a 1.000 or less would indicate any fermentable sugar have been consumed by the yeast. I often see <1.000 on my FG so would that mean I have zero residual sugars and thus no carbs?
Thanks for any help!