Concord wine?

[Thomas]

Glucose is the one in wine--what's the carbs per bottle? Based on my growing paunch, it must be too mcuh for me.

Oh, and here's information that would make me definitely stay away from sucralose:

"Splenda, also known as sucralose, is artificial sweetener which is a chlorinated sucrose derivative."

In other words, it is a processed product that is extracted by way of chlorine. I don't like the sound of that. How say you Bucko? Are you there?

To Will--if he still with us on this: if there is any chlorine remaining in Splenda, you do not want to add it to wine. This is why I go natural whenever I can.

[This message has been edited by foodie (edited 12-03-2004).]