I am planning to make a hard root-beer for SWMBO. My original plan was to ferment sugar, honey, and light malt. Then back sweeten with splenda, add rootbeer flavor, and keg or prime and bottle.
A buddy of mine said "yuck- splenda!" and told me to back sweeten with sugar, and keg it. He told me as the pressure builds due to renewed fermentation, the yeast will stop consuming sugar, leaving me with keg-conditioned, sweet rootbeer. Will doing this over-carbonate my rootbeer, or worse yet, make a keg bomb (I suppose the pressure-relief valve would blow first)? or do the yeast generally quit before the pressure gets too out of hand?