Priming sugar question.

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looneybomber

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I need to bottle my stout that's aging on oak very soon. I also wanted to add a little lactose to sweeten it up a bit, but no one around here carries lactose. For priming sugar, I have table, dark brown, turbinado, and honey. Which sugar should I use if I’d like to leave behind a little residual sweetness? Should I add a Tbl spoon of molasses?
 
NordeastBrewer77 said:
You could use DME, it'll leave a bit of sweetness behind because it's not 100% fermentable.
Click to expand...

I thought of that. I'm using Wyeast 3787 and the beer was at 10.5% prior to adding the whiskey. It sat in primary for 3wks and now secondary for 3wks. I'm wondering if the yeast still has a fighting chance at eating DME?
 
From Wy's website:
Origin:
Flocculation: Medium
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 11 to 12% ABV or higher
Click to expand...

Should be good, depending on how much whiskey you added. I'd guess it'll be able to bottle condition. A beer like that's gonna need some time in the bottle anyway, so I'm sure you'll be fine.
 

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