After pressing a carboy of Juice getting ready to throw the yeast and find that my SG is so high the hydrometer wont even sink to the gage scale ?
Any solutions, remedy or standard process for dealing with this ? I contemplated adding distilled water to bring it down to a measurable range but I'm new to cider
making and don't care to bugger up a full carboy of hard earned juice.
Any ideas, suggestions appreciated.
Thanks
Any solutions, remedy or standard process for dealing with this ? I contemplated adding distilled water to bring it down to a measurable range but I'm new to cider
making and don't care to bugger up a full carboy of hard earned juice.
Any ideas, suggestions appreciated.
Thanks