Guest guest Posted January 20, 2008 Report Share Posted January 20, 2008 The simplist solution to too much sugar (and the least wasteful) is to pour the entire brew into a larger vessel, and add cooled liter of fresh brewed tea and a little bit of old kt or white distilled vinegar for starter, and start the dating of fermenting from when you do this. No need to do anything else. I have made this same mistake myself and this works very well. Norma Quote Link to comment Share on other sites More sharing options...
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