Quick question

[ikonis]

Is there a way I can add lasting sweetness to a brew without affecting gravity?

I've been using 1# lactose because I know I'm not intolerant.... but I have a lot of friends that cannot drink it....

I know potassium sorbate is used in wine. I guess that would be fine for kegging. But that pretty much rules out bottle conditioning.

 

[Yooper]

When formulating the recipe, you can use more caramel/crystal malts if you want a sweeter brew, or use less hops. Otherwise, I think you're pretty much stuck with lactose or an unfermentable sweetener (maybe like Splenda?)

 

[pizzaman]

I know this doesn't exactly answer your question, but have you tried making any meads? I have a few friends that prefer something sweeter everytime I give them a homebrew, so I started giving them some grape mead and they love it. It's sweet, not too sweet, and gets them drucker quicker.

 

[ikonis]

I know this doesn't exactly answer your question, but have you tried making any meads? I have a few friends that prefer something sweeter everytime I give them a homebrew, so I started giving them some grape mead and they love it. It's sweet, not too sweet, and gets them drucker quicker.

Well... two reasons....
1) I am impatient fellow.... Don't want to bottle condition forever
2) A long term goal of mine and the SWMBO is to open up a brewpub here in Tyler, TX.... The closest one is 2+ hours away.
2a) It may not be such a longer term than you think....Our Liquor store is up for sale and has had some offers.

Edit: BTW, I know what SWMBO refers to... but what the hell does it stand for?! LOL

 

[pizzaman]

Have a look at this: https://www.homebrewtalk.com/f80/joes-quick-grape-mead-57190/

It's ready to drink a month after pitching, and pretty damned good.

Do people in Tyler prefer sweet beers, or is that just a personal preference?

 

[ikonis]

Everyone that isn't intolerant has loved the one I've been able to distribute so far