should i let my wine totally finish

[lancslad]

my wine that i hoped would be finishe today is sill going , its gone past 1.000 and is now at 990 so should i stop it it or let it carry on going. ?

i have 25 litres and my youngs stablising power and that states half a tea spoon per gallon and then to add a crushed campden tablet so would that be 2.5 tea spoons of stabilizer and 5 crushed campdens ? sorry if it seems obvious to some but its me 1st big batch and dont want to ruin it ,
im probably going to have to back sweeten with splenda and maybe add a bit of black current concentrate to add a bit more flavour once its cleared as it dont seem to have same flavour as my 1st 5 litre batch

thanks

 

[Moley]

Let it finish :thumb:

If it's down to 0.990 it can't possibly go much further. Give it another week before racking and stabilising, the sediment compacts and you lose less wine.

5 crushed Campden tablets or half a teaspoonful of sodium metabisulphite powder knocks out any remaining yeasties and the stabiliser prevents any last survivors from multiplying. This means that you can then sweeten with sugar, cordials or grape juice and don't have to use any artificials like Splenda.

 

[lancslad]

thanks very much , im learning a from you guys chees moley