More measuring

Alexis: Started actually bubbling again over the past few weeks, and indeed there is significant change.
SG: 1016
Alc: 15.5%

Brynn: Completely still except when the demi is moved. I want to bottle it but am a bit hesitant after the problems with Caelan. It smells goooood
SG: 1016
Alc: 14.5%

Caelan: still very fizzy when drawn up. The measuring stickything won't really get stable, so the SG says less-than-nothing. I'm still hesitant to re-bottle it.
SG: 1024 going up to 1040 (that's what I mean. wtf)
Alc: 15%

Fennah: Seems to have come to a complete stop - makes sense given the killer alc level! It smells a little green. Distinct mint leaves scent - what I intended, but I'm not sure if I like it!
SG: 1032
alc: 17.5%

Gwyllion: I added some more sugar once or twice over the past weeks, but was hampered by the demi being really full (and not wanting to throw any of it away!). It had come to a slow bubbling. It no longer puts out a scent - it's been inside for about 10 days now, as it was getting too cold at night outside. The wine itself really does smell of red wine now.
SG: 1008 (loooot of sugar eaten!)
alc: 15% (not good enough for port. If I can get 17% out of doux yeast... this ought to be able to get at least that)
Today I added a litre sugar syrup (about 700 ml sugar) and ended up having to create an 'overflow' bottle because the volume is now about 6.5 litres. I have no plugs or yeast caps that fit a litre bottle so had to improvise a seal out of plastic foil. Not too happy with that, but we'll see how it goes.
Sadly I was way too hungry to take an after-sweetening SG measurement. 'Cause that would have been useful. Hum. Maybe tomorrow.

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