My kit instructions say that fermentation not complete until the SG is 0.998. Do not proceed with stabilizing and clearing until that SG measurement is hit. I started this batch with a day of leeway for fermentation before leaving town for the holidays. This batch has fermented slower than my last batch and one day may not be enough. I'm only at 1.018 with 5 days left before leaving town. What happens if I let the wine sit for an additional 2 weeks without moving on to the stabilizing and clearing step. I assume that once the wine is done fermenting, it will just sit. I can't imagine that the alcohol level will increase that much more. Is there any risk of spoilage?