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I should have added that there's been no noticeable activity from the airlock in these four days. Jim

Temperature has stayed consistently at 70-72 degrees.

I'm in the process of making Merlot from a kit. Fermentation has ended. SG= .992 on Friday. I transferred into a carboy. I know how important degassing is and know that I shouldn't introduce fining ingredients until it is fully degassed. Over the last 4 days, I have degassed my wine...

Please bear with me because I'm new at this. I'm at the point of degassing. I've read many threads that discuss the benefits of letting wine age in the carboy before bottling. Since I'm new at this, I've followed the winemaker's instructions to the letter. It's Merlot, by the way. So...

Thank you I'm making Merlot. Your responses were very helpful. Jim

I'm on Day 7 of my wine-making. Time to rack the wine to the carboy. My SG is already at .996. Is it possible for the SG to be too low? If so, what can I do to increase it? After I rack, the instructions tell me to wait 5-10 days and SG under 1.00 before I re-rack, stabilize and clear it...