KevinJ
Well-Known Member
I am ready to bottle my cherry apple wine that has aged about 6 months. It is completely clear and tastes pretty good. It is about 12-14 %. I used E1118 yeast. Only very tiny bubbles come up the sides once in a while (I assume dissolved CO2). The airlock is completely still.
I have a few questions:
1) Would you carbonate it? If so, would I need to add some yeast to the carboy when adding the priming sugar?
2) If I do not carbonate, do you think it would be safe to CORK?
Thanks
Kevin
I have a few questions:
1) Would you carbonate it? If so, would I need to add some yeast to the carboy when adding the priming sugar?
2) If I do not carbonate, do you think it would be safe to CORK?
Thanks
Kevin