I may try a braggot as a second mead

[GrantLee63]

I've never used Splenda in mead - or anything else for that matter - but I do know that a lot of cider makers use it to back-sweeten hard cider. Do a search on one of these forums for a TON of info on Splenda as used as a back-sweetener:

http://tinyurl.com/yqnahu
http://tinyurl.com/289pyu
http://tinyurl.com/yq7bvv

Good Luck!

- GL63

 

[ucflumberjack]

The braggot tastes wonderful but it seems to be very dry, no honey taste is left. So how do I back sweeten when I am assuming I am going to carbonate it? It seems to have settled at 1.01

I was going back though this post and noticed this comment, I thought I might throw something out there in respons to that.

With beer you dont get that dry taste (generally) because beer has sugars that arent fermentable that hang around afterwards to "sweeten" and add body to the fermented beverage, but honey is fully fermentable. So if something with honey "goes dry" (runs out of fermentable sugar) it really tastes dry because it really is, there are no sugars left to "sweeten" or add body. even if you have a beer with honey added to it (braggot, honey beer), it really adds to that drying out sensation. the higher the alcohol, the stronger the effect. i think the only real solution for the problem is to go heavy on the 'crystal' grains or mash at a temp that doesnt convert everything from the grains to fermentable sugar. especially if you want to bottle condition, you cant kill off your yeast in order to retain sweetness, so you have to let it "go dry" in order to prime and carbonate later. so in order to retain some sweetness (fend off dryness) you have to have unfermentable sugar, ie. crystal grains, lactose, or ........lol..... splenda.