A milk-based sugar that is not fully fermentable by beer yeast. Adds body and sweetness to sweet stouts or to sweeten a dry or bitter wine or beer. Add a small amount, mix, and taste. Lactose can be added until desired flavor is obtained. There is no fermentation period or rest needed, so wine/beer may be bottled immediately. Add to hot water and mix thoroughly before adding to wine/beer. Add at end of fermentation, before bottling.
- Usage: 100 gm-225 gm of Lactose per 23 litre