I'm thinking about experimenting with a carmel cider recipe in place of carmel using dulce de leche. For those not familiar it is basically carmel made with milk amd sugar. My question is has anyone ever tried or any tips? Or would it even work? Thanks in advanced
After pouring my wort in my primary I took the small amount of liquid left in my kettle on top of the trub and took a reading it was around 1.07. So I took that wort I measured and filtered it thru a coffee filter and got the same reading. Any ideas what the reason is that it was so high? Og...
