I am brand new to wine making and decided to use frozen juice for my first batch. I made a 3 gallon batch of white grape peach in which i cut a 6 gallon recipe in half. My starting SG was 1.110 in the primary. After about 10 days, my SG was .990...so I racked to my secondary. My question now is, what should I be doing or looking for? I understand .990 to mean the fermentation is complete. When should i add the campden, potassium sulfate and the F-Pack? Right now im thinking about 21 days in the secondary and than rack again....any help would greatly be appreciated.