« on: September 22, 2010, 06:48:12 PM »
I've used lactose to back sweeten. It kinda works. I've used 1 # in 5 gallons. It doesnt sweeten it up much, flavor wise.
I've used it at the beginning of fermentation to cut the super dry character of cider or a mead. Works pretty well to create a semi-sweet mead flaovr. That way instead of fermenting to 1.000 or less it'll land at 1.004-1.006. which is a big difference when drinking/tasting wine/mead.
I've asked the question before and been told that lacotse is not fermentale at all, 0 percent. (enter nerd who will tell me it's 0.0007854% fermentable.)