The SG of my apfelwein has been 1.008 for about two weeks. I made it with two pounds light brown sugar, so I know part of the sugar is molasses, and hence unfermentable. Is it more likely that it has a stuck fermentation, or that it is done? It's been five weeks since I started.
I used Pasteur Champagne yeast, but I have some Montrachet yeast packets coming in the mail, so I could repitch it if needed. I used yeast nutrient per the directions on the package (1 tsp per gallon). The flavor of the hydrometer samples is dry and wine-y, with a bit of alcohol warmth. I'm sure the apple flavor comes back a few months later. There was a sulfury component a few weeks ago, but that's gone now.
There is no airlock activity, and I only see a few tiny bubbles climbing up the side of the bottle with my flashlight, much less than what could be seen durring the active fermentation.
I know it's safe to let it sit for months in the carboy, but I'd like to bottle soon, if only to free up the carboy. Should I repitch, wait (
), or just bottle?