I followed directions to the letter and was very careful to sanitize everything thoroughly. Though I pitched the yeast at 68f. After six days at a constant temp. of 62-64f the krausen was gone and I counted an hour in between bubbles. So I racked into the secondary and it has a good deep red color too.
Is it ok to bottle after only 10 days in the secondary? and would it be better to use the original priming sugar or can I use prime dose capsules?