Thinking of trying a small batch of apfelwein and in the secondary adding some caramel syrup to try to make a caramel apple wine. The syrup I have is sweetend with splenda. Should this go in the secondary or should I just put this in from the start? Next how much should I add to a one gallon batch? Does this even sound like this should be any good? Has anyone done something like this before?
Thanks
Thanks