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Backsweetening wine
OK, got a question about backsweetening with a sugar subsitute. Would Splenda ferment if used as a back sweetener? Has anyone tried it? I have used sugar to back sweeten but you could use a lot less spenda as it is sweeter but not sure if it will ferment like regullar sugar. considered Stevia also but wife likes splendas flavore better than stevia.
DC
Maltodextrin and sucralose are the primary ingredients. Sucralose is the actual sweetener but as I understand it would take hardly none of that to sweeten your beverage so they package it with maltodextrin which is like a flavorless filler they use. Neither of those things are fermentable so you shouldn't have any extra fermentation using splenda. I'd love to hear how that turns out. I have heard of wines that use splenda so I'm sure it will be pretty decent.
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