Hegh
Well-Known Member
Mine was bubbling very slowly, but it was at 1.006. I wanted to keep a little residual sugar because SWMBO likes sweet wines (Rieslings especially), so I cold-crashed for a week at about 35*. Came out very clear.
However, one of my bottles popped its cork, so it may have had too much sugar left. It was a screw-cap bottle, though, so the cork may not have had as snug a fit as the rest of my bottles.
However, one of my bottles popped its cork, so it may have had too much sugar left. It was a screw-cap bottle, though, so the cork may not have had as snug a fit as the rest of my bottles.