we currently have 4 demijohns on cider nearly ready for bottling and planning on adding 1kg of lactose to sweeten it in a few days. However, I've heard that it is very difficult to dissolve and may require up to 4litres of water. Problem is I don't want to add 4 litres of water to it because it might spoil it a bit....any suggestions?
(I also dont want to add splenda because I've heard this can ruin the taste)
Also, I'm planning on adding on priming sugar to carbonate it, but don't know how much. I've been told that about 1 teaspoon per wine bottle is about right but am terrified of bottle bombs!