Originally Posted by GinKings
Let me get this straight. You bottled four day old cider at 1.010 with campden tabs in the bottles and had it for breakfast? I don't know what to say.
I'm a newbe and it was getting pretty dry at 1.010. But I only did one gallon.
The next day it was down to 1/003 and I bottled the rest. Was afraid of it spoiling in the warm Hawaiian heat. It's pushing 80 outside during the day.
I have it all if two refers now.
Of the second 4 gallons, 1 got camdem tables also. This is just an experiment. I don't really know what I'm doing.
But I know if I don't get it cooled it will spoil here in Hawaii.
Still learning from what you experts have to say.