Sorry, it's not actually bottled yet. It's standing for 24 hrs and being stirred every 6.

Due for another stir at midnight. What does fermented dry mean.

How I do mine- after 48hrs fermenting in the bucket I pass the juice though a sieve to remove the flowers and debris, then move it into demijohns, fit an air-lock and leave to ferment out to dry (no sugar left, or no bubbles passing through the air-lock).

This can take another 3~6 days. I may even leave it in the DJ's for another two weeks to settle and clear a little. There will still be live yeast in it, the alcohol level at this point will be around 7~9% depending on how much suger you used to begin with.

Then I rack it into bottles with a little sugar to prime (secondary fermentation). Leave for a few weeks (bottles standing) and drink.

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Yep, Im still here.

My brew is on the go, Im making a rose fizz this year, added some red grape concentrate for body and colour.

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Yep, Im still here.