[Runningwolf]

Bart while I agree with most of what you're saying I disagree with the stirring part. I feel its very important to mix up any of the yeast that has fallen into the sediment and also stirring the sediment in some kits to assist with the clarifier included in the kit. Also stirring is needed as part of the degassing process.
Yes I agree we all start taking short cuts we don't even think about like your example of the hydrometer.

[SuperDave1969]

I know it's still all quite new to me for sure. I use the wine thief mainly so I get a "straight on" look at the hydrometer and I'm not looking down on it from an angle. But you're probably right and I'm over thinking it.
-David

[ibglowin]

You definitely get a better read from the wine thief. I used to check more often, after awhile you get to the point that you can almost guess the SG by the temp in the primary and the activity of the yeast.

Nowadays I check just before yeast pitch, then ~day 6 or 7 just before I move to secondary then usually not again until just before fining and stabilizing to get the end point for an accurate ABV calculation.

[xanxer82]

A bit late but welcome and remember that winemaking is for procrastinators. Relax between the batches. Don't rush them. Just make sure the airlock is full and you're golden.