william_shakes_beer
Well-Known Member
I fermented a 5 gallon batch of cider using the usual recipe and Yesterday I turned the ferm chamber down to freezing temps. I went down today to begin scooping out the ice. I was expecting chunks of ice on the top that were crystal clear. What I got was a brown slush that capped the top and was lining the sides of the vessel. I dipped in with a slotted spoon and let the "ice" drip, then plopped it into a separate bucket so I could measure the removed portion and estimate final alcohol content.
Am I doing this correctly, or should I instead let the entire bucket freeze and pour out the liquid? I don't want to risk bursting the bucket, but the removed "slush" is quite brown which to me suggests it contains flavor want in the bucket.
Should I have held off on back sweetening until after freeze concentrating?
Am I doing this correctly, or should I instead let the entire bucket freeze and pour out the liquid? I don't want to risk bursting the bucket, but the removed "slush" is quite brown which to me suggests it contains flavor want in the bucket.
Should I have held off on back sweetening until after freeze concentrating?