Back Sweetening and Carbonating

[markephraim]

I have a batch of Skeeter Pee on the go that I want to both backsweeten and carbonate. Given my lack of equipment to keg, i understand i can do this by combining both dextrose and Splenda in my bottling process. However, I have not used splenda before and am not familiar with how much to use. The standard Skeeter Pee recipe calls for 6 cups for dextrose to sweeten, how much Splenda should i use to match this sweetness? Does anyone have a chart or ratio for the sweetness of Splenda?

Thanks!

 

[Arne]

Take a small amount of your S.P. and sweeten to your taste with the splenda. Use a finate amount of the S.P. like a cup. then figure out how many cups are in your batch, multiply the splenda amount by that amount and add it to your skeeter p. Arne.

 

[Flem]

Here is a Splenda conversion chart. Take it for whatever it's worth to you.

http://www.splenda.com/cooking-baking/conversion-charts

 

[MN-winer]

Don't take this for gospel, but I thought I read on one of these forums that Yeast can metabolize Splenda and the only difference between Splenda and sugar is a few molecules that makes us humans not able to metabolize it, therefore its no calories. Maybe someone else can add more.