Still sort of a newbie. I've made about a dozen gallon batches so far with mostly good results. only 2 batches that were not palatable. My next batch will be 2 to 3 gallons. I have always added some white sugar at fermentation to boost the AV. I do like the dry tart results. But this time I'm considering going for a little sweeter bottle finished cider. If you have the choice, would it be better to add the lactose with the white sugar at the start of fermentation or prior to bottle finishing? Does lactose dissolve clear or should I expect a cloudy mix at bottle time? I guess adding after gives me the option of splitting the batch into 2 different mixes.
I've been reading thru this forum for over a year now and you all have provided some kind, patient and extremely useful information. Thanks in advance for any help.