On Fri, 19 Dec 2003, Stephen wrote:
I made a cider this year and when I bottled (capped in beer bottles) it I
used splenda to sweeten it. It has been in the bottles for about a month. I
opened on 2 weeks after I bottled it. tasted green and fowl. I opened a
bottle 3 weeks later, much better flavor getting sweeter. I open another a
week later with very much improvement. Im not going to open anymore for a
few more months. Ill keep everyone updated on the splenda.
I read the other post that said you used 1 cup Splenda for 2 gal
cider. Wow, that is really sweet. If anybody reads this thread and just
wants to soften a dry cider, try 1 cup Splenda per 5 gal cider. If
you're like me, you're cider will last a year or so before you drink
it all. If you haven't had a lot of it in the past, you may find
that you like cider much drier by the end of that year. I used some
of a previous year's batch to sweeten a small batch of cider for
this year.
Warren Place

On Fri, 19 Dec 2003 15:32:12 -0800, Warren Place wrote:

On Fri, 19 Dec 2003, Rodd Snook wrote:

On Thu, 18 Dec 2003 12:26:42 -0800, Warren Place wrote:
I think it was already mentioned, but Splenda is the best I've
found thus far.
Warren Place

I find that all the artificial sweeteners leave a nasty taste.

Rodd
Has Splenda made it to AU? If it has, try it. While I agree many
sugar substitutes are nasty, this one does taste like sugar (though it
doesn't contribute the same viscocity). Warren Place

It's certainly here, and I can tolerate it in certain foods. Jams
(jellies) with it are not too bad, and anything with a little salt seems
to do fine (e.g. oatmeal), but cakes, sweets, chocolate etc. all end up
with a nasty bitter/chemical aftertaste -- at least to my taste buds.

Rodd