Splenda or Sugar to Sweeten Your Wine

By Ben on November 16th, 2005

I just heard over the summer that you could sweeten your wine with Splenda. The advantage that I heard was that it would not ferment. This is great because you do not need to add potassium sorbate to your wine. I like to keep the chemicals to a very small amount in my wine. But how does it taste? Is sugar better? Well, I gave it a try with a couple of bottles of strawberry wine. Mixed about 1/4 cup of Splenda to 1 gallon of wine. I’m not sure if there are any problems with splenda in the long run. The 5 bottles of wine that I had only lasted a couple of months.

I did find some interesting articles on both and here are the links: