Wayne Harris wrote:

> On Feb 6, 5:49*am, Joe Sallustio
> > wrote:
>> As long as you are careful you can just put the
>> hydrometer in the carboy and leave it there to
>> monitor progress, just don't drop it in from a
>> height, you can break it. *1.002 is still sweet
>> for a grape wine, you probably want that to get
>> to 0.994.
>>
>> The easiest way to be sure a wine is dry is to
>> use a Clinitest tablet on a sample, they can
>> measure lower than 0.1% Residual Sugar (RS)
>> pretty easily. *If you get to 0.25% RS the wine
>> is considered dry.
>>
>> As to the current problem how warm is it where
>> it's stored and is the temperature steady?
>> Your yeast may not be strong enough to tolerate
>> cooler temps. *That is one reason you aerate in
>> the beginning, it a way to ensure a large,
>> healthy, happy mass of yeast.
>>
>> Your wine is far, far from ruined as others
>> have said. *If you can get it to 75 or 80 F you
>> might see the ferment resume at a faster pace.
>>
>> Just continue to post concerns and/ or
>> observations anytime you get a little out of
>> your comfort zone; wine makes itself. *It's
>> actually hard to ruin if you have a little
>> knowledge and do the right things when it needs
>> a little help.
>>
>> Joe
>
> Thanks Joe.
> In terms of knowlege, I am reading several
> books. I'm learning (Book smarts only at this
> point) fast and furiously.
>
> This group is a real godsend. Altough, it seems
> that the more I know, the less I feel i really
> know. I will never be an oenologist.

You already are - just not a published one

> The sheer amount of knowlege to be learned, and
> the credentials of the authors of my books, are
> both very very intimidating.
>
> I was far from a chemistry major, but based on
> what I read, I should have paid closer
> attention in college.

Naw, you can go back and review some special
topics like pH and such. No sense clogging your
brain cells with a lot of information not
essential.

>
> So, thanks for the replies.