A lot of the time, I use the small packets of Splenda as its not 'puffed up', to give the same volume as sugar. Even for that, when I make sweet pickles, if I were to add cup for cup the regular puffy Splenda, it would be way too much. My B&B and sweet mixed pickles seem to be just as sweet to me if I were to add only a very small amount of Splenda, like maybe 1/4 to 1/2 cup for a whole batch of sweet pickles. There is just something in vinegar that seems to intensify the Splenda sweetness. As mentioned in many threads, I get my acid blend from a wine making supply store. Its a 33% mix of citric, malic, and tarteric acid. If you wanted a bit more pucker, a trace of tannic acid can also be used, especially if the grapes are white ones, and you want more 'character' like in red or purple grape wines. Here is the site where I get my acid blend from, and their store is just a few miles away from me. Because grapes naturally contain these three most common acids, the blend does give a nice rounded out flavor. I put the blend in a shaker bottle and sprinkle into liquids like a salt shaker. Most of my jellies are very flavorful once a little of this is added. I go by taste, and spinkle in a little, stir to dissolve, taste, and if it needs a bit more, I sprinkle in a little more. This is done prior to adding any pectin. Someone wrote recently that they found some crystals at the bottom of their jelly. Its usually re-crystalized tarteric acid, if there is already a lot found naturally in some of the juices. I don't bother measuring the acidity with a tool, as I am not out for a perfect flavored juice for making a wine.

Here is a link that might be useful: Acid Blend Source

Thanks. I can't wait to get this. And, "mix and taste" is the way I cook everything.

Me too, even when making my sausages and brines for pickling and meat curing.