Recent content by KroesNest

I appreciate the feedback. I did dose it with K-meta just in case and I now have it in the garage cold crashing. I plan to bottle and condition next week. I like dry as well.

Yes, similar. The consistency is more curd-like. It does not have any bad odor and the cider tastes fine. I'm beginning to not think infection and lean more towards a condensed trub. I did suck up some during my racking.

I have a cider that is about three months in. I used fresh pressed juice and did treat with Camden. I racked to secondary and did use campden again. A white film mass developed in the bottom of the carboy and today it did break loose and float to the top. I did sample the cider and it did taste...

"Island Hopper" with hibiscus, pineapple, mango and dry-hopped with citra hops.

Thanks! That's helpful. I did not think of that.

Thanks, no problem using a hyrdometer. Using it with syrup would require a different hydrometer. A refractometer would be the same, requiring a new piece of equipment. Perhaps I did not pose my question very well, but thanks for the feedback.

Thanks for the response. I was hoping that it would be simple and that I would not have to learn a new process. In a way, I guess it is the same, just need syrup equipment for the reading(s).

I'd like to bottle condition with some other sugars, but the calculators I've found do not list what I'm thinking. I've seen some recipes for apple syrup, basically boiled cider, so concentrated. How do you determine the sugar content of this? Do you think it's close enough to choose another...