Pumpkinman
Senior Member
- Joined
- Oct 20, 2012
- Messages
- 3,433
- Reaction score
- 650
he he..It's still fermenting, I started it at 1.120 and I'm going to try to bring it down to 1.000, adding fermaid K split into 3 applications has kept it fermenting consistently, at this rate it will take 3 more days. And yep, it packs a little punch, but to be honest it is fairly smooth.
I was going to attempt the freezing and removing the water/ice, but it is strong enough. If I need to back sweeten, which I highly doubt, I have a can of 100% Pure frozen concentrate waiting.
I was going to attempt the freezing and removing the water/ice, but it is strong enough. If I need to back sweeten, which I highly doubt, I have a can of 100% Pure frozen concentrate waiting.
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