- Mar 7, 2013
- Reaction score
I've made about 4 batches of apple cider. All have been back-sweetened with FAJC then stove-top pasteurized. Of those 4 batches, 2 had bombs, 2 had none. Since it only takes 1 bomb in the right place at the right time to fill your chest or face with glass, and since I'm apparently not perfect at it, I'm done pasteurizing. That part is history. As an alternative, I've heard that you can back-sweeten with lactose. I've also heard from the guy at the LHBS that it can impart a creamy flavor, which I'd rather not have. I searched HBT several different ways and found mention of using lactose in cider, but no discussion of its use or results. So, as the thread title asks, has anyone ever back-sweetened cider with lactose, and what was your experience, and what would be your advice? Thanks in advance!