I was wondering if anybody knew if yeast could produce alcohol and CO2 from Splenda. My dad is diabetic and wants to make wine, and as such, was curious about this. I realize it could be used for flavoring after the fact, but I figured I'd ask if it was a fermentable or not.
Any input on this would be appreciated.
I have been using splenda in beer and wine for a few years now. Sucralose is not fermentable, but the maltodextrin added to the sucralose to make Splenda is fermentable by many bacteria and brettanomyces (common spoilage yeast) but not wine yeast. So, if your sanitation is effective, there should be no problem adding some splenda to wine for sweetness. What sweet wine is he planning to make? I have made sparkling apple cider with the regular priming sugar and 1/2 cup of Splenda for a 5 gal. batch (added at bottling time). Even 4 years later, it is still sweet, although now I prefer a dry cider.