day 7 into fermenting my first batch!!
contents: 5 gal apple juice + 5 lb honey (too much?), champagne yeast, temperature 60-66 F, bubbling is reduced now compared to day ~2 peak bubbling.
I just tasted it, 'not bad'
hydrometer reads 1.01 (if I add the temperature correction 0.01), have a reading of 1.02+/-0.01
I would like to increase alcohol
when to bottle?
or should I get mesef a keg??
Thanks from a newbie,