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Backsweetening Sparkling Cider

Actually posted a similar question concerning wine in general, but I did notice Lactose mentioned by dmtaylo2 as a backsweetening suggestion with cider.

Obviously if it is to be bottle conditioned anything with sorbate is out.

Does Lactose have any effect on flavor or anything else? Are there other suggestiones for unfermentables that would work for cider or wine?

How would lactose work in wine?

Had a customer suggest using splenda artificial sweetener to accomplish the job. Thought that was an absolutely horrible idea.

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