ChshreCat

Recipes 

Folks have tried different things. I'm not a fan of splenda either, in any form. Too sweet for my taste. I haven't use any non-fermentable sweeteners myself, but if you do a search for it there have been a few long discussions where people have brought up a bunch of different options. I just can't remember them off the top of my head.

Whatever you choose, I would add it at bottling. Right in the bottling bucket along with your priming sugar and then rack onto it and give it a gentle stir.

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"Science + beer = good!"
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jawats

Recipes 

Maybe I'll use maltodextrin - I see that it's often used to sweeten beers. Plus, it's cheap. :P

ChshreCat

Recipes 

Someone else may contradict me, but I think maltodextrin is added for body and mouthfeel more than sweetness. For sweetness most folks add lactose.

__________________
"Science + beer = good!"
-Adam Savage

jawats

Recipes 

I think you are correct, given this - http://www.homebrewtalk.com/f32/maltodextrin-sweeten-96578/.

Since I want to avoid Splenda, I think I will use lactose. This may be the only way to both get a carbed cider from primer and sweeten it - without engaging in more expensive / timely contortions, that is.