ok heres the thing...i started making wine from grape juice 5 days ago. bubbling on the primary fermenter with airlock subsided enough where i thought it was done enough, mostly because i wanted to move on. i noticed that when i transferred it to another carboy i had to put quite a bit of water in it to top it off. i didnt have a hydrometer when i started so i dont have a comparison. im afraid to taste the wine. how do i know if the wine is safe to drink? is there a number i can look for when i stick the hydrometer in to guess-estimate the amount of alcohol to make sure it is preserved enough to drink?