I recently added lactose to a 5 galleon batch of cider before bottling. I added to taste and ended up adding about 3lbs for the batch (I like a sweet cider!).
Anyway, I opened a bottle a few weeks after bottling and it tasted awesome - exactly as I wanted it. However two weeks later I opened 2 bottles and it was quite tart. Two more weeks and both were also quite tart.
What happened to the lactose? I thought it was non-fermentable, but the cider tastes as tart as previous batches we made without any added lactose.
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