Dave70
Le roi est mort..
- Joined
- 29/9/08
- Messages
- 5,591
- Reaction score
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My current batch finished dry as buggery. Almost champagne like and a little mouth puckering.
Beside lactose - I really don't like it - is there any other way to add a little sweetness? If the only way is to decant and sweeten in the glass, so be it. But the idea is to crack the bottles, add a little essence (or whatever) than re cap.
Beside lactose - I really don't like it - is there any other way to add a little sweetness? If the only way is to decant and sweeten in the glass, so be it. But the idea is to crack the bottles, add a little essence (or whatever) than re cap.