I'm thinking that malto-dextrin or lactose may work.
Both these not only add sweetness the way splenda does but they also add
body, without the body, you may have sweetness, but it just won't feel
right. T

Pete wrote:
> This fall I pressed my own apples.
> I ended up with 10 gallons of cider aging in some stainless tanks.
>
> I took a taste the other day, it is dry and has a good apple aroma,
> with some tannin in the mouth.
>
> It seems to be what I want, but it fermented dry.
>
> What are my options to sweeten and carbonate the cider in bottles.
>
> I was thinking some with no sweetening and high carbonation (like
> champagne)
> And some that were sweet and slight carbonation like English cider.
>
> Can I use something like Splenda to sweeten, and corn sugar or LME for
> carbonation?
>
> Any suggestions.
>