Questions about Splenda's dextrose content

[DMartin]

I am preparing to backsweeten a batch of cider with Splenda, and I'm slightly concerned about how much fermentable dextrose is in the packets. Do I need to worry about over-priming and exploding my bottles? Also, I've heard that Splenda can be broken down into fermentable compounds if left in the bottle too long. Does anyone have some experience I can draw from?

 

[Otiluke]

Splenda is nonfermentable.

https://www.homebrewtalk.com/f25/splenda-61787/

 

[DMartin]

Thank you.

I actually stumbled across that thread before posting, but stopped reading 4 or 5 posts down when it digressed into politics and conspiracy theories. Skipping past those posts, there was some useful information further down.

Am I correct in my conclusion, then, that I must use the boxed version that contains only sucralose and maltodextrin, and not the packets which also contain dextrose? Or is there little enough dextrose in the packets that I can use them safely?

 

[Otiluke]

When I made a hard Lemonade I used Splenda to back sweeten. I read that it wasn't fermenable and just bought a big bag of it. I didn't have any problems and all 5 gallons was gone pretty quickly.

By packets are you asking about the single serving sizes?

 

[DMartin]

Yes, the single serving packets. I already have a ton of them around the house so I'd rather use them if I can.