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Thanks. I appreciate the help.

I'm planning to make some strawberry wine tomorrow. I have pectic enzyme that is 9 months old. I have read suggestions to not use any that is older than 6 months. But I've also read where it is okay up to a year. It has been stored in a dark and cool basement since mid-September. What...

The SG did move some, but that's not too bad. It was a little on the low end. Is there a way to stop it? Or do I let it go for a week and then bottle?

Thanks everybody for all of your help. I'll make sure to take measurements for a week and check the air lock.

Thanks for your help. I already undid the bottling & added the PS. I'll re-bottle tomorrow. I appreciate you answering so quickly.

I back sweetened & bottled my first wine tonight. However, in the process, I forgot to add potassium sorbate. Should I immediately un-bottle the wine, add the potassium sorboate & then go get more corks to re-bottle tomorrow? Or am I okay leaving it overnight in the bottles. Thanks.