the easy way to find out is to make a kinda of starter with jsut splenda and yeast and take some gravity readings
Yes, that would tell you right there. Too bad I don't have any yeast around. I'll experiment on my next brew though. In the meantime, I hope to balance this equation to see what theoretically could happen though.
but the big question is why????
I am on a quest for knowledge. Don't stop me!!!! Um, seriously though, it'd be nice to be able to ferment with Splenda and have the fermentation go pretty much like with glucose or maltose or the like, but with the residual sweetness that has zero calories. My dad tends to use Splenda a lot for sweetening, so I figured if he could have it in his wine, that'd help out a bit. Granted, there would still be normal sugar, but I was wondering if he could just substitute some Splenda for some table sugar.
But yes, as I'm finding out, the chlorine atoms in sucralose are probably going to screw things up a bit with regards to the end product, assuming it can be fermented.