Time & SG ?

[jake77]

If my wine is dry and finished fermenting, is there any reason to let it sit for the 10 days or can I go ahead with stabilizing and clearing? Seems like you would want the k-meta in there as soon as its ready to help protect it.
SG is .995

 

[whino-wino]

If you have verified the reading (no change for 2 or 3 days) then there is no problem with moving on to the next step at this point.