I have a small (2.5g) batch of an oddball beer ready for bottling. In truth it can't really be called beer, there is no malt of any form in it. I'll simply called it a "fermented beverage" for lack of a better term. The only fermentable used was turbinado sugar, the flavor is contributed strictly by some herbs used in place of hops. OG was 1.042. I checked the FG about 6 days ago and got 1.008. It was pretty dry but had some good, subtle flavors. It was actually pretty refreshing, even at room temp and uncarbonated!
I was about to bottle it yesterday and took another gravity reading just to be certain. It had dropped to 1.000-1.001. I checked, checked and checked again. Sure enough, it looks as though all of the sugars had fermented out! Instead of tasting pleasantly refreshing it now tastes harsh and overly dry. I know of people who have used malto dextrin to increase body, but is that something I can do just prior to bottling? There is a LHBS with some in stock I could zip over and pick up before I bottle today.