All,

When my wife went on a diet and switched from sugar to Splenda, I wondered
how I could make Port that she could drink. Since she has been using
Splenda, I decided I would try it to sweeten my latest batch of Port.
Before bottling, the Port measured -1 degree Brix. Since I was working with
3 gallons of wine, I caculated that I needed about 1 pound of sugar to raise
the Brix up to 2 degrees. I took a small box of Splenda that was said to be
equivalent to one pound of sugar and added it to my Port. The taste was
right where I wanted it. However, when I used my hydrometer after adding
the Splenda, I was suprised to see that it still read -1 degrees Brix!

Anyway, from what I can determine, Splenda is a suitable substitute for
sugar (at least for sweetening finished wine). I have not attemped
fermentation of Splenda. Perhaps some brave soul will try that and share
the results.

Regards,

Gary

http://home.carolina.rr.com/winemaking/