Post #361115 by Scottes on Thu, Feb 14, 2008 8:46 AM

On 2008-02-14 08:21, The Gnomon wrote:
...use nylon straining bags rather than cheese cloth if you can. Scottes located them a while back and when I got mine I could see why he was raving about them.

Search for something like "nylon straining bags" at any wine-making store, since they're often used for straining the grape solids when making wine. Imagine a bag made out of fairly fine cheese-cloth that's made out of nylon. Super strong, and re-usable many times. Just throw them in the washing machine after using. (Permanent Press Cycle, Warm Rinse, no bleach.)(just kidding)

On 2008-02-14 08:21, The Gnomon wrote:
As for the "rock candy standard", you're preaching to Scottes' choir.

Yep. One of these days I'll make RCS and will most certainly measure the amount of water and sugar and post those measurements. Down to the gram. :)

And then I'll most likely recommend that you follow The Gnomon's method, but at least you'll know to have at least X pounds of sugar if you plan on making Y pints of RCS.