Lactose is a milk-based sugar that is not fully fermentable by beer yeast.
Adds body and sweetness to milk stouts, ciders & soft drinks.
Add Lactose into the boil at the start of fermentation to add sweetness to your brew.
Add to hot water and mix thoroughly before adding to beer if you are adding at end of fermentation, before bottling. Lactose can be added until desired flavor is obtained. There is no fermentation period or rest needed, so your beer or wine may be bottled immediately.