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Old 10-21-2009, 05:24 AM   #11
Oct 2009
barre, ma
Posts: 4

sweeten it with sucralose AFAIK it's not fermentable at least with wines it does not ferment

splenda is sucralose but comes mixed with sugar sometimes make sure you get some that has no sugars. all splenda does have small amounts of other things in it like starches and maybe lactose but this is a 1 to 5% type thing with the no calorie version so it should produce no issues.
beware though the stuff is really sweet.

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Old 10-21-2009, 05:31 PM   #12
Munsoned's Avatar
Mar 2009
DC Metro
Posts: 642
Liked 1 Times on 1 Posts

If it were me, I'd (wait a long time) then bottle it in some plastic 2-liter soda bottles. They can hold more pressure. And, as an added bonus, if you F-up, at least you are dealing with busted plastic and not broken glass.
“While the rest of the species is descended from apes, redheads are descended from cats.” - Mark Twain

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Old 09-23-2016, 01:20 PM   #13
Feb 2010
Hagerstown, MD
Posts: 12

So what did you end up doing?

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Old 09-23-2016, 11:59 PM   #14
Feb 2015
Posts: 125
Liked 22 Times on 14 Posts

would glycerin be an option ?

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Old 09-24-2016, 12:09 AM   #15
Jul 2014
, Michigan
Posts: 746
Liked 115 Times on 96 Posts

Originally Posted by Grod1 View Post
would glycerin be an option ?
Some strains of Brett can ferment Glycerol (aka Glycerin), so it would depend on which strain of Brett you're using.

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