BLUF: Does Rosalare blend ferment lactose?
Background: I have been brewing for a while now but fairly new to sours, i have one sour bottled and it is great, and a second one that is about to be bottled but is just a bit too dry. I would like to back sweeten just a bit with lactose, but i am afraid this will create bottles exploding because it will not be kegged, rather back bottle conditioned. If the bugs don’t eat the lactose, then i would like to back sweeten, but if they will ferment the lactose i don’t want to take the risk of adding that much sugar. Any Ideas…other than kegging?