Bubbling has slowed over the past few days and the collar of small, bright bubbles reduced to nothing. SG measured at 1.005 today, taste is OK but might need a little Xylitol / Erythritol to boost the sweetness before bottling. Will measure it again this weekend and if it hasn’t shifted then it’s going in a bottle. I’m not sure how much alcohol we’ll end up with since two stages of fermentation were involved, but at the very worst case scenario I think we can use 1.046 > 1.005 = 5.38%.