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well, first and foremost, there is a ton of information over in the forum about this. next, there are actually quite a few alternative sugars you can use, to a greater or lesser degree and success. in addition to the classic, sucrose, you can if you desire use maltose (or just malt, or dry malt extract
ones usually used are compounds called sugar alcohols. you can identify them most of the time because they end in -tol. as in xyitol, erythritol, maltitiol (the alcohol of malt above) etc. but there are others, used for other reasons. inulin is a good example. now, before we get into this, be aware...
https://chocolatealchemy.com/blog/2012/09/12/ask-the-alchemist-3