Originally Posted by jstampler
For those of you who sweeten. What do you use, Splenda? How much do you use? I know its to everyone's specific taste but I'm just trying to figure out what an average amount would be for a 5 gallon batch.
3 cups of good old table sugar dissolved over heat into a couple cups of apple juice goes into my keg before the wine does. Then I purge, fill, pressurize to 30+ psi, and roll it around on the floor until my leg gets tired, then into the keezer it goes.
2 days later I can be found passed out on the couch from too much apfelly goodness.