Old Rocker wrote:
> On Fri, 19 May 2006 00:31:06 +0000, Gary Flye wrote:
>
>> 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.
>
> Help a poor, uneducated Brit. Is Splenda a sugar-substitute and if so,
> what does it contain?
>
Bad stuff?
http://www.mercola.com/2000/dec/3/sucralose_dangers.htm
Good stuff?
http://sucralose.org/expert_op.html

Rock on

Steve - crush, destem, ferment, press, store, rack, rack again, age in
oak, bottle, wait a year, drink!