Ok so I just checked it and it's been sitting at 1.020 for two weeks. I tasted it and it's not sweet. So would I be good to prime and bottle?
I have two concerns:
1) with such a high gravity fermentation will start back up again and blow the bottles.
2) fermentation has stopped prematurely and it won't carb in the bottles.
Are my first-time-brewer fears justified?
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
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