I'm a bit confused as to whether Splenda will ferment or not. I've seen it said on these forums (mostly about sweetening Apfelwein, which is what I'm looking at doing as well) that Splenda is non-fermentable. I looked at a package of Splenda, and the very first ingredient listed is Dextrose, which is fermentable. I did a little research, and found this link to the FDA's website on another forum:
http://www.fda.gov/ohrms/dockets/dockets/04p0294/04P-0294_EMC-000002-02.pdf
Throughout the document, it states things such as:
Which confuses me even further, since it lists maltodextrin (the second ingredient listed) as the fermentable carbohydrate, and doesn't mention the dextrose.
To further confuse me, the same FDA document states this:
Also, at http://splendatruth.com/ (run by McNeil Nutritionals, the people who do Splenda) it says
Which seems to imply that Splenda is pure sucralose, contradicting the package that says sucralose is the least common ingredient in package next to dextrose (most) and maltodextrine (in the middle).
So after all this confusion, my conclusion is to come here and hope someone who has actually used Splenda in a brew will reply. If I put Splenda in something to sweeten it, will the yeast eat it up?
http://www.fda.gov/ohrms/dockets/dockets/04p0294/04P-0294_EMC-000002-02.pdf
Throughout the document, it states things such as:
SPLENDA® Granular product does contain fermentable carbohydrate (maltodextrin) per 0.5 g serving.
Which confuses me even further, since it lists maltodextrin (the second ingredient listed) as the fermentable carbohydrate, and doesn't mention the dextrose.
To further confuse me, the same FDA document states this:
McNeil is unaware of any evidence showing the fermentability of sucralose.
Also, at http://splendatruth.com/ (run by McNeil Nutritionals, the people who do Splenda) it says
SPLENDA® Brand Sweetener is the brand name for sucralose.
Which seems to imply that Splenda is pure sucralose, contradicting the package that says sucralose is the least common ingredient in package next to dextrose (most) and maltodextrine (in the middle).
So after all this confusion, my conclusion is to come here and hope someone who has actually used Splenda in a brew will reply. If I put Splenda in something to sweeten it, will the yeast eat it up?