This is one of those things that I thought I would get an easy answer from the inter web but not so much. I am losing weight, in the long run by shedding a few bad habits, but short term I am also doing a low carb diet. I didn’t drink alcohol during January as part of this (lost 15 pounds already)but now I am entering a phase where I am adding back a limited amount of alcohol.
Spirits have zero carbs. I assume that is because any residual sugars in the fermentation get left behind in the distilling process. So if I make a mead, cider, or even beer that is fermented to complete dryness it seems to me that since there is no residual sugars there should be no carbs if I don’t backsweeten. Is this correct or am I missing something?