Nope. Use the same advice. If you don't take a hydrometer reading, you're guessing if the ferment is done. If the wine tastes dry it's probably done, but use a hydrometer to verify that. Sensitivity to sugar varies, and if you're less sensitive, you could be making a batch of mini-volcanos.
One of my early batches wasn't quite done, and the ferment restarted in the bottle and started pushing corks out. I caught it before any blew, which was great! I unbottled the entire batch and let it complete in a carboy, then bottled again a few months later.
You want to take and record an initial reading (too late on this batch, so don't sweat it). This let's you know the potential ABV, as a weak wine has a shorter lifespan and is less shelf stable, while a too strong wine may be more alcohol than you want. AND it might not ferment well, as yeast strains have their own tolerances on sugar and alcohol levels.
Keep records, including the final SG. I take readings during fermentation, to determine how far along the process is. I rarely record these readings and use them as a gauge, so the exact readings are not important to me.