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Does priming sugar plus lactose equal bottle bombs?

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skybrew

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Does priming sugar plus lactose equal bottle bombs?

I am guessing not, since lactose is not fermentable, but I just wanted to check with some of you experienced folks. I am talking about the normal amount of priming sugar 5 oz and about 1 cup of lactose boiled in water added to the bottling bucket for a 5 gallon batch.
 

cd2448

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i used it for some apfelwein with no problem. as you say, it doesn't ferment, so doesn't produce CO2, so you're fine.
 

MriswitH

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PseudoChef said:
Lactose is for residual sweetness. Malto-dextrine is for mouthfeel/body.
Eh, my bad. I was always told it was for mouthfeel, so that is why I used it in stouts, heh. :p
 

david_42

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The added sweetness does add something to mouthfeel, just as carbonation will. But, MD does a better job without being sweet.
 
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