I've added some lactose during fermentation. The problem is I'm finding conflicting sources on PPG for lactose so I can estimate a "corrected" OG in order to calculate ABV when I reach FG.
If I added it before my initial OG reading then it wouldn't matter when calculating ABV at FG.
I've seen potential SG listed between 1.030 to 1.043. Also posted as 46 PPG, which I take to mean 1.046 potential SG.
I have my OG without lactose...I added a pound after a week of fermenting...so it will throw my OG/FG calculations off unless I can estimate how many points the lactose added.
If I added it before my initial OG reading then it wouldn't matter when calculating ABV at FG.
I've seen potential SG listed between 1.030 to 1.043. Also posted as 46 PPG, which I take to mean 1.046 potential SG.
I have my OG without lactose...I added a pound after a week of fermenting...so it will throw my OG/FG calculations off unless I can estimate how many points the lactose added.