I think I'm getting a better picture now. The target SG you originally mentioned of 1.095 is a target
starting SG, isn't it? I thought you just didn't understand SG very well, because if it was a target finishing SG that didn't make sense. It also explains your question about adding sugar.
The bucket has a lid, airlock & can be kept in a cool 65-70 degree pantry, if needed.
It seems to be going fairly slowly. If it were me, I would leave it in the pantry with just a towel over the top, held in place some how so it doesn't fall into the pail. At that SG and temperature, I think you'll find it still fermenting in a week. The towel allows more oxygen, which is good at this point, and is why you have been stirring. Many people, and some kits, even recommend fermenting dry in the primary.
This morning, it was a 1.054 SG (12.5 Brix & 3.8% Alc)
No need to quote the Brix & Alc, SG is the number most widely used. Temperature, however, can give useful information, as it strongly affects the fermentation.
The recipe I'm following mentioned that the desired SG should be achieved within 3-5 days
Yes, I've fallen into that trap before,
once. Yeast don't go by the calendar. There are so many variables involved that there is no way to guarantee how long a fermentation will take. The one time I'm referring to was my first Dragon Blood. The thread said basically "From pitching yeast to bottling in 14 days." I started a month before Christmas, thinking I had lots of time, after all, I was used to 4-week kits, and this should be quicker. Wrong. I take over the kitchen when making wine. My wife wasn't happy.
also require daily (or twice daily) stirring
Not really required, but certainly helps the fermentation. All the kits I've done just say leave it. I'm sure yours will be just fine for 6 days without stirring.
one of their recipes calls for adjusting for acid level and SG at the beginning
Do you have a pH meter? You can't adjust acid level without one. When making non-kit wine, it is probably the most useful tool to have, after a hydrometer and thermometer. You can get a cheap one online, search this site for suggestions. Make sure it is more
accurate than 0.1. Some will
display to 0.01, but read the specs.
As for adjusting the SG to 1.095, you could do that now if you want. If it ferments dry now, it will come out pretty close to 12%. If you bump it up to 1.095, it would come out to about 14.2%. Your decision. Just make sure all the sugar is dissolved. You can feel it like sand on the bottom if it's not. Many here will recommend you make a simple syrup 2:1 sugar to water. That guarantees it's dissolved, but I don't bother.
I do think my husband will be going home about halfway through, so it can be stirred on Wednesday night and Friday morning.
I wouldn't bother asking him to sterilize a spoon and stir, unless he likes doing this too. But it
would be helpful to leave the hydrometer floating in the bucket if there is enough wine for it to float. Your husband could take the towel off and get a rough idea of the SG. If he can't see the "10" below 1.000 (which is 1.010), then have him snap the lid on with an air lock half filled with water. You can put sterilizing solution in it when you get back.
Once again, I used ten times more words (100 times?) that I planned on, but I remember what it was like to be starting out and nervous. I hadn't found this forum, and only knew one other person that made wine. You'll no doubt get lots more good advice from people here much more experienced that I am too. And if any of it contradicts what I've said, chances are it's me that's wrong.
Keep us posted.
