I didn't want to do any back sweetening on the graff I have going...
I started OG 1.060
right now its 1.012-1.011, I prefer my ciders done around 1.011.
Problem is, tons of a krausen on it. Seems like it may be a bad idea to crash it with the foamy bits. Yes? No?
Should I let it ferment way out and backsweeten (again, not into that..
Should I rack under the krausen?
Should I just toss it in the fridge and let it rest.
My decision will be in the morning...hopefully with some input from the HBT brain trust.