Depending on the wine, it could be dry at .996 or even 1.0. What you want to look for is a stable SG. If it remains the same over a period of a couple of days, then it's probably done fermenting.Can the wine get passed .990? And would you consider racking at .992?
I don't recall ever seeing a wine kit get below .990, but MAYBE to .988. Spagnols kits, for some reason, don't seem to get as low as .992.Can the wine get passed .990? And would you consider racking at .992?
What is FoP???BTW, I used to run an FoP making Vineco and Spagnols kits for people.
A Ferment on Premises store. I ran a small one. Up to 100 batches on the go at a time.What is FoP???
Decent? Proably not. Time is a wine makers friend. Most wines aren't good at 28 days. So they'll be less good at 14 days. In my opinion anyway.Also if the temperature was around 80 deg f and your wine went to .992 in a week could you then rack and degas for 3 days then use fining agent for 3 days then drink a decent wine right then?