Hi All, My first cider has been in the primary for two weeks now and I am starting to think about the bottling process. This is a sweet cider that was made with four gallons of apple cider and almost 4 pounds of brown sugar. (Had an IG = 1.088) I plan on leaving in the primary for two more weeks.
The recipe says to bottle with equal parts brown sugar and Splenda. My question is is Splenda a fermentable sugar or is it just used as a sweetener and the additional brown sugar fuels the carbonation? If that is the case, additional Splenda would only sweeten and not increase my risk of bottle bombs right? SWMBO has a very sweet tooth, so I am excited to see how this first cider attempt turns out and more excited to try the much discussed Apfelwine next!