If you used a wine yeast or wild yeast then a sg of 1.002 is not done. It should be closer to .995 or .990. Unless you stabalized it at the .990 and then backsweetened it to the 1.002.
If you used a beer yeast it may be done at 1.002. I have never used a beer yeast, but they don't make as much alcahol as wine yeast do. Reg bread yeast will go higher as well.
So, no. Its not safe to bottle! Unless you are planning on keeping it in the fridge untill you drink it. Just let it sit for another month and recheck the sg. If still the same, then stabalize and bottle. Or you can get the fermentaion back going.
If you like it now there is no reason not to just drink it as is. I often drink my one galleon batches without botteling them
When it gets a big headspace I rack it to a smaller jug. They have drilled stoppers that fit wine bottles. I put the wine in a bottle and airlock it instead of corking it. No need to keep in the fridge that way
Hi Jensmith
it was champange yeast I used and I just plan to let it ferment fully without adding anything to sweeten, etc. I'm going to order the wine bottle stoppers and follow what you said, I didn't know they made them but it will be perfect for storing my brew. Thanks so much again for your help
