DWavs

Recipes 

Xylitol has been reported to give many people the runs. Google it and you will find numerous complaints about that side effect.

I find that Truvia is the only thing that I can back sweeten with and not get an after taste.

AzuredEyed

Recipes 

I agree with the general sentiment -- it is nice in theory, but in practice your cider just ends up tasting funky and "chemical-ish". I love sweet cider, but I actually prefer the "dry" stuff to the "Splenda" kind.

liquidavalon

Recipes 

Being a Type 2 diabetic for over 10 years...Splenda is a gift from Odin to a sweet tooth like mine. Malitol or Xylitol will run thru you like a japanese bullet train. I have built up a high tollerance to them, having consumed sugar free items for so long. Splenda in cider...I have no idea. If you like it use it...shouldn't effect anything.

Bonia

Recipes 

Just an update on this batch of cider,
I decided to use splenda, I left it for 50 days to mature abit before 1st tasting, and I have to say, I can't taste and adverse effects from the Splenda, to me, the cider now tastes like "Thatchers Heritage". Which is awesome.