Lactose - Non Fermentable Milk Sugar - Sweetener + Creamer - 500g, 1kg - Brewbitz

Lactose is a non fermentable sugar (the yeast can't eat it) which comes from milk.

Lactose can be added to beer or wine to add extra sweetness. 

You will regularly find lactose in Milk Stout, but can also be used in craft beers to make them smoother and have more mouthfeel. Use a lot of lactose in a pale ale to make a milkshake beer - a really creamy tropical craft beer style.

Lactose not only sweetens, it also ads a creamy body so adds to mouth feel and flavour.

We have used lactose in some of our wine recipes too, adding extra body, flavour and mouthfeel when making our Rhubarb and Custard Wine recipe and our Blackberry and Apple Crumble with Custard Wine Recipe.

Lactose comes in a 500 gram or a 1kg bag.

You can add lactose at any time to the brewing process, but it is best if added post fermentation, by using some beer / wine in a saucepan, adding the lactose and then bringing it up to the boil.  Lactose can add a milky look to your beer or wine if used raw, but by boiling, it transforms to being clear, so will not affect the look of your finished beer or wine.

Lactose has about 25 - 30% the sweetness of normal sugar, so will need to use 3-4 times more lactose compared to normal sugar to get the same sweetness level. At this ratio, it also adds and amazing creaminess to your beer, stout or wine.