GANGGREEN
Member
First of all, a tiny bit of background. I've done a few 5 gallon batches of beer and a few 5 gallon and 3 gallon batches of wine but that was years ago and I feel like a total beginner. I'm thinking about doing some cider and was curious about using Splenda or lactose to sweeten after fermentation. I've seen 1/2 pound of lactose recommended for a 5 gallon batch but don't know how much Splenda one would use. Any thoughts about the benefits of one over the other?
Thanks.
Thanks.