Lactose

Discussions of interest about making wine, cider and other fermented beverages

Lactose

Postby oldbloke » Mon Oct 22, 2018 22:52

I've tried a few artificial sweeteners in my turbociders. Some don't taste good, even in 'just take the edge off' quantities. And I suspect they may be causing the headaches t'missus gets the day after - she never used to.
So I'm thinking of trying lactose, a natural sugar that doesn't ferment. Might be good for body and mouthfeel too - maybe.
My question is: can I just chuck it in at the start, or should I wait until bottling?
And, how much? Just to take the edge off, not to make a sweet cider. The dry end of medium is where I want to be.
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Re: Lactose

Postby Rolfster » Tue Oct 23, 2018 07:25

That's a good idea.
Never used lactose so I don't have a clue!
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Re: Lactose

Postby oldbloke » Sat Oct 27, 2018 19:48

On the basis that the interwebs tells me lactose is 1/6th the sweetness of sucrose, I've stuck 6 tsp in one demijohn and 9 in the other.
We shall see...
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