[Ansteorra] Brewing Question: Carbonating Cider

[Scott Fridenberg]

I'm just getting started back into brewing.  I have made a gallon of Cider
using 2 cans of frozen apple concentrate.  It has stopped fermenting and has
cleared to the point that I can read through it.   I believe that it has
stopped fermenting because the yeast have eaten all the sugar rather than
because the Alcohol has killed the yeast.    I would like to be able to
drink this without worrying too much about my blood sugar, so I had thought
to sweeten this with a simple syrup made from splenda.  I had also thought
to add enough real sugar to to let it ferment just enough to carbonate it.
 I'm planning to bottle it using the 'grolsh type' bottles with the snap
close lids.

My question is, how much splenda should I add to get a good flavor, and how
much sugar should I add to carbonate it?    Should I rack it to a clean
gallon jug and sweeten that or sweeten in the existing jug and bottle?

Any suggestions would be greatly appreciated.

Robert Fitzmorgan

-- 
It is not because things are difficult that we do not dare; it is because we
do not dare that they are difficult.
Seneca

Fitzmorgan at gmail.com
AIM: fitzmorgan
Yahoo! ID:   robert_fitzmorgan