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Old 09-21-2013, 10:41 PM   #11
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Lactose ≠ Maltodextrin

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Old 09-21-2013, 10:56 PM   #12
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Quote:
Originally Posted by butterpants View Post
Lactose ≠ Maltodextrin
Huh??????
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Old 09-21-2013, 11:36 PM   #13
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Lactose and Maltodextrin are not equal.

Maltodextrin is used primarily for mouthfeel and will yeild virtually no perceivable sweetness increase. Go taste some. It is an unfermentable sugar tho

Lactose will add sweetness to your finished beer and is also an unfermentable sugar. (not like cane sugar tho... much less pronounced) Can add some creaminess to mouthfeel.

Somewhere midway in this thread it got mixed up between what you're actually using and the advice given.

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Old 09-22-2013, 12:46 AM   #14
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Ahhh that makes sense, thanks.

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Old 09-22-2013, 09:34 PM   #15
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1040 today so it's dropping.

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Old 09-23-2013, 01:27 AM   #16
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You need to learn patience... there are billions upon billions of yeast doing their work, but they have a big job ahead of them.
Rome was not built in a day.
Honestly, there is no reason you should even bother with a gravity reading this early.
Rushing cider will just mean it doesnt get to be all it can be.

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Old 09-23-2013, 02:01 AM   #17
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No, I need to decide if I'm jazzed by the five day cider recipe or the caramel apple one

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Old 10-07-2013, 08:37 PM   #18
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Glad I found this thread. I have 6 gallons of simple apple cider finishing up with Nottingham ale yeast. OG=1.063, FG is almost down to 1.000. I'm undecided on backsweetening. I've BSed and carbed with FAJC and pasteurized before, but I'm giving up heating pressurized glass bottles for health reasons. I plan to prime with table sugar, but not sure about BSing with lactose. And no, I'm not at all patient enough to age it; waiting for the Notty to finish is bad enough! How much lactose can I expect to use to get it noticeably sweeter but not syrupy? I realize this is a very subjective question, but can someone give me even a rough idea? Thanks!

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