We use Splenda to sweeten our iced tea at home. So I decided to use it to sweeten some ginger ale.
3 small hands ginger, peeled and chopped small
3 cinammon sticks broke into one inch pieces
1 nutmeg nut, quartered.
All simmered in one gallon water for 30 minutes.
Topped water to one gallon and added 18 indivudual packs of Splenda.
Pitched rehydrated champagne yeast.
Bottled 1/2 gallon into three 20 ounce bottles
Added 12 grams sugar to the other 1/2 gallon and bottled in three 20 ounce soda bottles.
Will report back in in a week or two and say how carbonation went. Uncarbonated taste was enjoyed by all. It was obviously sweetened with Splenda, but tasted nice.
I've read different accounts as to whether or not Splenda is partially fermentable. I figure this experiment will yield drinkable results that answer the question.