smyrnaquince
Well-Known Member
I am making a rhubarb wine, following Jack Keller's recipe (more or less). I got busy over the past few days and the SG got down to 0.992 before I transferred it over to glass jugs with airlocks tonight. The fermentation looks like it is finished--no bubbles rising at all.
Should I put a teaspoon or so of sugar in each 4-liter jug to create a bit of a CO2 layer at the top?
Should I put a teaspoon or so of sugar in each 4-liter jug to create a bit of a CO2 layer at the top?