Rescuing a dry cider

[Tony]

Hi all,

Got brew #2 underway at the moment, a Black Rock cider made up with 200g of sugar, with the intent of making it v low alchol (ie something for other people to drink).

It's been in the fermenter since Sat arvo, frothing away nicely. Then I read here and elsewhere about this being a very dry cider, and to add 150g lactose to sweeten it

Given that it's probably finished primary fermentation (haven't measured SG yet), is there anything I can do at this point to sweeten it. I don't have a second fermenter that I could rack it off for secondary fermentation. Or do I just enjoy a dry cider and make the next one up with lactose?

Thanks,

Tony

[Jeff]

Just a guess - try adding the lactose now. Lactose doesn't ferment so theoretically should not make any difference when it is added. Because this sounds logical does not mean it will work.....

[Dogger Dan]

Add it now, it will work out fine.

Dogger

[Oliver]

Yeah, add it now. Even if it's partly fermentable there will still be some yeast in the brew to ferment it.

Dissolve it in a little boiling water (lactose is a bugger to dissolve), let it cool then add to the fermenter. I wouldn't even bother stirring.

Oliver

[Tony]

Ok - thanks guys

Reading the previous posting about this issue (Adding stuff mid-fermentation - unexpected explosion), I should make this up, let it cool and then add.

Now just a question of whether or not I can get to the shop before the SG plateaus

Thanks muchly.