6 replies to this topic

[saramc]

I am playing around with a recipe and have some questions about using lactose. I have searched the forum and really cannot find anything.
1. Will lactose help impart any 'creaminess' to the mead?
2. How does it affect the SG as far as measuring residual sugar? For example we know x-amount of sugar will raise the SG by x-amount per gallon"
3. How much lactose does one typically add per gallon?
4. WHEN do you add it---during primary, when you've moved to secondary, typical backsweetening process??

Any answers, feedback, comments, experiences you have had with using lactose in mead or WINE for that matter are appreciated!

Sara

[Tomer1]

Will lactose help impart any 'creaminess' to the mead?

No, just sweetness.

How does it affect the SG as far as measuring residual sugar? For example we know x-amount of sugar will raise the SG by x-amount per gallon"

.
It will rise your sg = solids but it will not ferment. If you add 100 g\L you will have a residual sugar of 100 g\L + some addition glucose+fructose depending on how dry the yeast fermented the must.

4. WHEN do you add it---during primary, when you've moved to secondary, typical backsweetening process??

For better control you should ferment the wine dry, after the wine has cleared add as much lactose as you like.
So... backsweetening protocol minus the sorbate.

[rpage53]

Though yeast can't eat lactose, some bacteria can. So I would ask, why you want to add lactose in the first place instead of the more traditional sugars?

Rick.

[saramc]

Thinking of doing a side by side experiment on an orange cream mead, to see how the addition of lactose when backsweetening compares to traditional backsweetening.

[Tomer1]

Though yeast can't eat lactose, some bacteria can. So I would ask, why you want to add lactose in the first place instead of the more traditional sugars?

Rick.

Its unfermentable so you dont have to worry about it... fermenting.
Im not aware of a malolactic bacteria which can metabolize lactose so its not an issue,
Lactose is often used in brewing as an unfermentable sugar.

orange cream mead

Where does the cream aspect come in play? Maybe you should incorporate some malt if you know a bit about brewing to increase mouthfeel.

[saramc]

Cream is sometimes a flavor profile used when working with vanilla, think cream soda... creamsicle is what many of us would recognize when combining orange and vanilla ice cream. Had even considered making a mead using lactose free milk, honey, orange. Still working some things out.

Don't have any experience using malt. I have a lot of experience fermenting lactose by using my milk kefir grains, but that is another kitchen happening....I would LOVE to one day experiment with some off-the-wall winemaking using my kefir grains, of which I have both types: milk and water....but that is another subject and not one that many even understand (the grains).

[ajrawls]

Some people cannot metabolize lactose (me for instance), please put a warning on the bottle if other people drink your product.