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.

"Pete" > wrote in message
...
> 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.
>