Cider Digest #1370

Published in

· 8 months ago

Subject: Cider Digest #1370, 21 February 2007 
From: cider-request@talisman.com 

Cider Digest #1370                                         21 February 2007 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Lactose (Pietro Toniolo) 

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Subject: Lactose 
From: Pietro Toniolo <ptoniolo.do_not@spam_me.tin.it> 
Date: Sat, 17 Feb 2007 17:57:53 +0100 

I want to add some sweetness to my newly fermented cider, a bit too dry 
and acidic. I have bought some lactose, and I know my yeasts are not 
going to ferment it. 

Thus, I am going to bottle my cider with some glucose for 
priming/carbonation, a teaspoon of tannin to add some sharpness, but I 
don't know how much lactose to add. I'm afraid that tasting my cider 
now, without carbonation and bootle aging, would obtain a different 
mouthfeel than the final result. What is in your experience the effect 
of aging and carbonation on the (non-fermentable) sweetness of a cider? 
That is: shoud I stay now on the sweet side or not? 

And I have another question... here in Italy many persons have lactose 
intolerance, around 50% of the poulation; not me, anyway. Do you think 
that the amount of lactose added to my cider can be disturbing to them? 
What about milk stouts, for example, don't they have the same problem? 

Thanks 
Pietro Toniolo, Italy 

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End of Cider Digest #1370 
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