Casper137
I have short hobbit legs and far too many children
- Joined
- Aug 10, 2014
- Messages
- 42
- Reaction score
- 2
I made 2 x 5 gallon batches of Dragon Blood.
Fermented it dry. (Well currently it sits at 1.002 for a month)
Racked it from bucket to carboy to carboy to carboy and degassed everytime.
Also added metabisulfate and sorbate.
I chose not to backsweeten.
I have been filing bottles from the carboys with a winethief (a few at a time for nightly drinking) and then just adding a tablespoon of sugar and shaking it up.
I have found a considerable amount of pressure release when i remove my thumb after shaking it up to mix in the sugar.
Does this mean I should degas yet again and again before bottling?
Could this lead to bottle rockets with corks flying out?
Fermented it dry. (Well currently it sits at 1.002 for a month)
Racked it from bucket to carboy to carboy to carboy and degassed everytime.
Also added metabisulfate and sorbate.
I chose not to backsweeten.
I have been filing bottles from the carboys with a winethief (a few at a time for nightly drinking) and then just adding a tablespoon of sugar and shaking it up.
I have found a considerable amount of pressure release when i remove my thumb after shaking it up to mix in the sugar.
Does this mean I should degas yet again and again before bottling?
Could this lead to bottle rockets with corks flying out?
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