Ask The Brewmasters

We recently added a slush machine, using our hard seltzer as a base. We are using simple sugar to raise the gravity to 13-15 degrees, per the instructions. Unsurprisingly, this results in a slush with the sweetness of Kool-Aid. Is there a way to boost the density of the mix we use for a slush that wouldn't involve back sweetening to such a high level? I'm looking at monk fruit extract, but anticipate that route also would result in a slush that is overly cloying. I'm open to suggestions.

We recently added a slush machine, using our hard seltzer as a base. We are using simple sugar to raise the gravity to 13-15 degrees, per the instructions. Unsurprisingly, this results in a slush with the sweetness of Kool-Aid. Is there a way to boost the density of the mix we use for a slush that wouldn't involve back sweetening to such a high level? I'm looking at monk fruit extract, but anticipate that route also would result in a slush that is overly cloying. I'm open to suggestions.