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What would happen if you were to use use more sugar than the abv capacity of the yeast? I'm sure that someone would've mentioned if this were a done thing, but I'm curious whether this would result in residual sugar once the yeast has done it's thing.

I've read mixed reports about Stevia. It sounds like the flavour can vary depending on the brand and formulation (granulated, drops etc). Most of what I've read has been from o/s so I'd bee keen to get an Aussie perspective so I know which brands to try or avoid. I'm curious about this "Norbu"...