I'm making my first 6 gallon wine kit, and I had a few questions (pinot grigio). I accidentally let the primary fermentation go 9 days instead of the suggested 7. In both cases these were too much, and by the end of 9 days I had already reached the target specific gravity. Secondary has been going for 3 days but looks done (by eye and SG).
With that in mind, should I still do a long secondary fermentation or just cut it off now, degas and stabilize? Any downsides?
With that in mind, should I still do a long secondary fermentation or just cut it off now, degas and stabilize? Any downsides?