Hello, me again. Sorry for so many questions, but I did what you suggested (thank you again). I also tested the specific gravity just for the heck of it and it came out as 0.999 (started off at 1.085). Does this mean it is finished, or should I leave it and stop being anxious haha?You didn't mention what phase of the wine making process you are in. If you are in the primary fermentation stage with active fermentation, you're most likely OK. The CO2 suspended in the wine will have precluded oxygenation. Just add water to the air lock and continue to the secondary phase.
If you're beyond active fermentation, don't throw the batch out. Again, the suspended CO2 would have provided some protection. Rack the wine to another fermenting container to remove the wine from the residue floating on top, add a quarter teaspoon of potassium metabisulfite to the batch, and add an air lock with water in it. The Kmeta displaces any oxygenation that may have occurred.
Taste the wine before bottling. I think that you'll be surprised by the fact that you have a drinkable wine that you once thought of throwing away.
For non-sparkling wine, I have been using a slight modification for checking if the wine is "done", I will pull a sample with the wine thief and hold it at an angle. If the wine is done, there will be no tiny bubbles rising along the tube. If I see bubbles, I will let it sit for another week. Otherwise, rack it to get it off the lees.you havent said what you got here yet. Typically it's done when your SG reads the same three days in a row.
Although it certainly can't hurt to have more information, checking for bubbles doesn't really provide anything dependable. The wine is saturated with CO2 by the end of fermentation, so it can still release that CO2 (via bubbles) for quite some time after fermentation is complete. The most dramatic example of this (which I was concerned with when I first started) is when you transfer to secondary container... it can be bubbling away looking like a strong fermentation, then you dump it into a carboy and it goes dead. The first time I saw that I thought I did something wrong and killed the fermentation, but it was already finished and just out-gassing.For non-sparkling wine, I have been using a slight modification for checking if the wine is "done", I will pull a sample with the wine thief and hold it at an angle. If the wine is done, there will be no tiny bubbles rising along the tube. If I see bubbles, I will let it sit for another week. Otherwise, rack it to get it off the lees.