BlackCoffeeandBourbon
Well-Known Member
My recipe was pretty straight forward, 5 gallons of apple juice, 1 pound of dextrose and some Montracht Champagne yeast. It has been fermenting for a month now and stupidly I did not take an OG reading. I took one tonight and am at 1.000 +/- 0.0018 for temperature.
Anyway, can I bottle this now? Also, if I add some priming sugar will I have bottle bombs? The little voice in my head is telling me to wait. I'd appreciate any feedback.
Thanks!
Anyway, can I bottle this now? Also, if I add some priming sugar will I have bottle bombs? The little voice in my head is telling me to wait. I'd appreciate any feedback.
Thanks!