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You've made sugar wine, called kilju in Finland. It's also the precursor to rum, which is distilled from a wine made from sugar cane juice or molasses. It's safe to drink, but to everyone's taste.


There's no need for an airlock. By the time you get to cold crashing, fermentation is done so the need for an airlock is gone. I seal the fermenter using a solid stopper before cold crashing.

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