Hello! I am new to wine making. I did a lot of research before making mine but am still a tad confused. I like wines ranging from semi- dry to sweet. I have 4 gallons fermenting in a dark closet with hand picked grapes from my husband's grannie's vineyard. I have used the large punching balloons and the rubber bands for an airlock. I've read they deflate within 5-7 days and are ready to bottle online. However most balloon recipes are for wine made from welches grape juice or similar. This is natural. I used the recommended amount of yeast with a small amount (also recommended amount on the jar) of calcium carbonate to make it a little less acidic and wine flavoring. It's been fermenting for close to two weeks. If I don't want it too dry, should I go ahead and stop the fermentation by putting it in the fridge? Is it too soon? Will it get sweet if I just wait till the balloons go down and then add a conditioner? I didn't poke a hole in the balloon like a lot of posts with instructions suggest as I didn't want air to get in and make it vinegary. I had planned on siphoning it the yeast and bottling it to finish fermentation (leave it alone for about 2 months before trying). But... since the balloons are still decently inflated I don't know.. Again, don't want it too dry. I also don't want to kill the alchohol by doing so too soon. Thanks for your help!