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Old 10-21-2009, 05:24 AM   #11
bobdea
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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
 
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Mar 2009
DC Metro
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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.
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Old 09-23-2016, 01:20 PM   #13
kldobbins
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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
Grod1
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Feb 2015
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would glycerin be an option ?

 
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Old 09-24-2016, 12:09 AM   #15
worlddivides
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Jul 2014
, Michigan
Posts: 746
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Quote:
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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