Last reading: 1.008 / 13%
Today: 1.008 / 14% (I'm guessing a misread last time due to a tiny air bubble or something)
New: 1.020 (I sweetened it some.)
This batch is now completely flat, doesn't fizz even drawn up into the syringe. It smells nice, it doesn't taste nice. Yet. I hope. I really wish I knew a brewy person within tasting distance who could tell me "This is a normal pre-aging taste" or "This is a waste of honey, time and effort".

Caelan - wanted to take readings here to figure out if/why it built up pressure in the bottles.
At bottling: 1.000 / 14%
Today: 1.000 / 14%
OK. that's weird. That means there wasn't any sugar left, and pretty much nothing for fermentation to go on, and no fermentation happened, and it still built up pressure. If you can explain this, please do so in the comments :-)
It's still fizzy when agitated (like drawn up into the syringe). I put in some honey (up to 1.024) to either sweeten it or kick the stalled fermentation (?) back into life so at least something will happen. I don't much care at this point, I suspect it's ruined. We'll see.

I took the bottles out the fridge and opened one once it hit room temps. No pressure at all. Opened another one - turned out to have a moldy cork. Boo. Mold was on the outside but may have tainted the wine. No pressure though. Recorked and marked it (suspect it's ruined, though it didn't smell bad once I'd cleaned the bottle neck. Put 'don't gift' on the label to be sure.)
Anyway, I think I'm safe there as far as bottle pressure goes. They're back in the wooden chest now, which I have lined with plastic. If anything else goes, as least it won't be all over the floor.

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