Hi all. I started a Beaverdale Merlot and a fruit WOW 6 days ago and they have been fermenting nicely at a steady 22 degrees. Look here if you want to see the details: http://www.thehomebrewforum.co.uk/showthread.php?t=55840 My Merlot SG was 1.088 and the fruit wine was 1.102. (with a total sugar content of 1202g) so I was surprised to see that the fruit wine is now drier than the Merlot. The beaverdale is at 0.998 and the fruit WOW is at 0.994. The Merlot kit instructions say to leave it for 15-20 days and until you get a reading of 0.990 - 0.994 so I am happy to leave that for a while yet, but as I don't want the fruit wine to be much drier than it is, should I rack and stabilise now?