I’ve been making fruit wine for years and this is the first batch I’ve ever wanted to back sweeten. It finished way to tart and the alcohol is higher than usual. Its around 14% but that’s not my main concern.
My air conditioning was broke when i started this brew. My 3rd floor apartment was over 90 degrees for several days. This had fermentation going full throttle for a week! Needless to say the batch is tart.
My question is; can I back sweet it with Splenda? I’m diabetic, so I always have it on hand. I would use sugar but I’m paranoid about a second ferment. No bottle bombs please! LOL
Any and all tips would be helpful.