Lactose equivalent to table sugar

[Tobor_8thMan]

Hopefully, I am posting my question to the correct forum. If not, then I apologize.

My brewing software calculates back-sweetening based on several different sugars including table sugar, but not lactose. With lactose I don't need to add chemicals to kill off the yeast.

Is there a general equation for calculating the lactose equivalent to table sugar? I've searched the 'net and only find unrelated topics.

Thanks.

 

[jtratcliff]

According to this https://www.homebrewersassociation.org/forum/index.php?topic=3824.0 it's about 1/5 as sweet as sugar
but adds way more body.... so It might not be the best choice for back sweetening...

 

[Silver_Is_Money]

No idea, but I can tell you that lactose isn't all that sweet.

 

[Tobor_8thMan]

No idea, but I can tell you that lactose isn't all that sweet.

That jibes with jtratcliff (thanks for the input!) assertion lactose is 1/5 as sweet.

Others?

 

[dmtaylor]

I won't argue with the 1/5 comment, but personally I would try using just 2-3 times as much lactose as regular sugar, not 5 times as much. Should add a little sweetness while also keeping the body/mouthfeel tolerable.

Alternatively, try using xylitol in exact same amount as regular sugar. Cost is more expensive, but taste is exactly the same as sugar, but not fermentable. But be careful: xylitol is deadly poisonous to dogs.

 

[Silver_Is_Money]

What about sucralose (Splenda, etc...)?

 

[dmtaylor]

What about sucralose (Splenda, etc...)?

Tastes like sucralose (Splenda). I used Splenda in a cider once. Sometimes I enjoyed the cider. Other times when I detected the chemically flavor, I was sad that I had used Splenda. Decided not to use it anymore. But, if you don't mind the slightly chemical taste, then go for it.

 

[Tobor_8thMan]

I'll stick with table sugar or lactose. I'm interested in lactose as I'll omit adding chemicals to kill off any remaining yeast.

 

[Silver_Is_Money]

Just as for maltodextrin, I'm not certain that lactose sugar is 100% unfermentable. It's likely more on the order of ~90% unfermentable. Add enough and you might make bottle bombs.