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When you bottle the wine does that stop the fermantation process? does anything stop it?

Hi y'all, has anyone made a fruit san gria, and corked it for later? I am "planning" on making some soaking the fruit for about 3/5 days, removing the fruit and the bottling it for later in the summer. Any idea's? Not to worried about the sg or ending gravity, just wondering. Thanks Dennis

yes I did calibrate it

Yes I am the person you taught to use hydrometer. This is a wine kit through adventure's in home brewing. Everything came with it. 1 gallon kit, water to 1 gallon. mixed with a drill and mixing fork for about 10 minute's. Thank you for response

Hello, I need help I think with my wine making. Direction's call for the sg to be 1.080/1.097 after mixing all together. Using a wine kit. making a Chardonnay wine. First sg was 1.060, do I add sugar to get it to the recommended gravity? It's in primary bucket now. After 24 hour's sg is suppose...

laid out 2 FRESH t bone steaks and going to have some new baked potatoes with them for supper!

The video was EXCELLENT! my reading was 1.080 on my hydrometer, sorry

the scale on my hydrom. has different color the "80" I am referring to is in the light green/light yellow area above 1.100 and now using the same scale it is reading 1.000 and has been for about 2 days now. On the side of the scale it says dessert wine, table wine, start and finish.

Keep in mind I am new at this. I used the scale the has all the numbers in it in color. starts at 1.000and ends at 60. my 1st reading was 80 not 1.080. Possibly the beer/wine scale. Also I was told not to add sugar at the time I put it in fermeter.

thank you sir for the reply. the starting sg was 80 it has been in second tank for a week now. did not add any sugar

thanks for the reply. strawberry liquid base. sg was 80 when started. when put in second fermeter was 1.010 room temp about 72* f base temp around 76* f Making my 1st batch.

Do I need help ? I put my strawberry batch in second fermeter last week. Tested spec. gravity today and registered 1.000. Is something going on or should I just leave it? First time out in wine making. Never "foamed up" and I didn't de-gas.

thanks all for the warm welcome!

Hello from south central Kentucky!