Thanks! Am I overthinking the secondary fermentation? I thought the sugar was a precise thing, having to be weighed precisely. You just toss in a measured tsp?
I did the second fermentation last year and it was too dry. We didn’t like it. I just use a measuring spoon and pour 1 tsp of white sugar in each bottle and cap it then turn it back and forth a couple of time to get the sugar circulated and then store it away. We get a pretty good carbonation out of it. This year I may use honey instead of white sugar. Just to see what it tastes like.