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Bottled yesterday, 25 total. Now to seal these bad boys up in some gold bottle seal and send them off to their homes.

I sure do!! I really like how this tastes dry. Going to make an extra sweet batch next time around.

Just backsweetened today with 4 cups of sugar and it went from .0995 to 1.000. It tastes beautiful and is crystal clear. Going to leave it to settle until Christmas Eve to bottle. :)

Thank you! I'll leave it for another week to see what happens before messing with it more. My goal was to bottle for Christmas gifts.

Started it on 11/23, its totally clear. Just racked it for a 2nd time today to get the rest of the lees out. I haven't added the sugar yet (that was the next step) because I'm afraid of a secondary fermentation. Starting SG was 1.070, it's been sitting at 0.095 for a week.

This is my first time not using a kit. I'm at step 5, about to backsweeten, but it's still smelling yeasty. Is this normal? It's been stable and airlock is showing no bubbling.