Does anyone know if artificial sweeteners like sweet-n-low or splenda are fermentable? I'm pretty sure they aren't, but I'm trying to avoid a massive mess in case they are. I'm trying to make some alcoholic sweet tea; and I'm planning on adding the artificial sweetener at bottling, as well as priming sugar. Will the artificial sweetener cause any problems with carbonation? And if it will, will the extra sugars cause the bottles to explode during conditioning? Thanks in advance!