Lactose questions

[GANGGREEN]

I've been reading through a lot of these threads and haven't really seen the answers to my questions (or have seen contradictory answers) so I'll ask them again. I apologize in advance if these have been answered ad nauseum.

I'm starting my first batch of cider later today, probably a 3 gallon batch. I think I'll just use straight apple juice with no other fermentable sugars and a Wyeast cider yeast. I'd like to backsweeten with lactose but I'm not really sure how. I was planning on adding the lactose after fermentation has stopped when I'll rack to a secondary. Do you boil the lactose in a small amount of water or will it dissolve if I just stir it gently in to the juice/cider?

Secondly, I've seen some folks talk about adding pectic enzyme to clear their cider. Since a lot of folks suggest that the lactose gives the cider a bit of a milky consistency and color, can I add pectic enzyme at the same time and will it insure a more clear product at the end? How much enzyme for a 3 gallon carboy?

Thanks.

 

[GANGGREEN]

Also, I have an option with yeast and wonder how each would react. One is the 4766 Wyeast cider yeast and the other is Nottingham dry. What differences might I experience with these two choices?

Oh, I also have a packet of Red Star champagne yeast.

 

[david_42]

Lactose will dissolve without any problem. I just add it in.
Never used peptic.
Nottingham will give you a very dry cider, as will the champagne yeast. Haven't used a cider yeast.

 

[CandleWineProject]

I'm a believer in pectic enzyme ever since I forgot on that one batch and it never cleared. Just follow the directions on the package as to how much to use.

Pectic enzyme is suppose to be added and let sit a few hours before the pitch, and it supposedly doesn't work well to add it when alcohol is present. Basically, when the yeast is done and begins to fall, the pectic enzyme gets all the other solids to fall out at the same time to help clear. So I'm not sure how it will react with lactose because I've never worked with lactose.

 

[Yan]

I dunno, I like a bit of a cloudy cider. If mine won't clear on their own, I don't force it. Some types of apples will clear more easily than others, and a lot of traditionally made ciders aren't completely cleared. I kind of like the glow of a cloudy cider, if it's not too cloudy.

 

[GANGGREEN]

OK, thanks for the info, it gives me something to think about. CWP, thanks for your thoughts because otherwise I probably would have added the enzyme when I racked and it sounds like that would definitely be the wrong thing to do, or at least not work at that point.