Oh, and if it matters, Splenda disolves in the bottle much faster than
either sugar or honey.

Robert


"Robert Lewis" > wrote in message
nk.net...
> I've used Splenda to sweeten wine when all of the following apply: 1)
> Giving a bottle as a gift 2) Haven't stabilized it w/ sorbate while in
> bulk. and 3) I know the bottle will not be under constant
> refrigeration. Yeah, I guess I could add sorbate & sugar directly to the
> bottle, but that's more trouble than it's worth.
>
> It does seem to work well. The Splenda instructions say to use it volume
> for volume as you'd use sugar. Most of the people I've given wine to
> like it sweeter than I like it. My dose is ~1.25 tablespoons per bottle.
>
> Robert in the hills of TN
>
>
>
> "The Mad Alchemist" > wrote in message
> oups.com...
>> According to http://sci-toys.com/ingredients/sucralose.html, splenda is
>> 600 times as sweet as sugar. So, you'd need far less sucralose to
>> sweeten wine to the right degree- on the order of a gram instead of a
>> pound. Even assuming that sucralose and sucrose change the density of
>> wine to exactly the same degree (which it probably won't), a gram of it
>> isn't going to change the density of your wine enough to observe with a
>> hydrometer.
>>
>> Stephen claims that splenda won't ferment. I hope nobody will try
>> this- it it were to be broken down by yeast or anything else, it would
>> give you small organic molecules with chlorines in them.e
>> Organochlorines, with notable exceptions (including, presumably,
>> sucralose), are nearly universally bad- you don't want them in your
>> wines.
>>
>
>