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!
Bottled: Apple Cider, Helles Bock