I recently finished fermenting a mango guava sour. It was supposed to be fast fermenting finishing in about 2 weeks, but it ended up fermenting much longer around 7 weeks. (probably bc of high ALC goal) The initial gravity was 1.080 now it has a final gravity of 1.020. It's at a solid 7.7% I plan on bottling tomorrow and I'm worried about it volcanoing like my last sour. Previously I added some sugar to add carbonation. Should I do this again or just bottling without adding anything since it may ferment a bit more.
Did you kettle sour with Lactobacillus, boil the wort post-sour, and then ferment with a clean strain? If so, and if your gravity is no longer changing, then it should be safe to carbonate with sugar.
