On Mar 17, 3:36 pm, "Scott" > wrote:
>
> is this from a kit, or fresh fruit/grapes ?

lets assume fruit, with the acid balanced out(I might need to re-read
the directions on this)

> according to previous assumption, then there are ranges acceptable for
> starting gravities.
> also, acid contnet is a desired factor.
>
> > I plan on keeping my wine in my secondary long after the yeast is
> > finished.
>
> depending upon the initial gravity, yeast style, temperature conditions
> during fermentation,
> this could take years, though may turn out to be the best you have ever
> sampled.

that would be a lot of refilling of the airlock assume a fairly
warm environment, good yeast, to speed this up from years to months.

> > do I need to use my hydrometer?
>
> refer above. if any of these changes are able to enable a renewed
> fermentation
> after bottling, then i would say no.
> would you prefer to have a cellar of possible exploding bottles?

I was going to make a post about that, since it seems to be one of the
failures that i'd like to avoid. are we sure the hydrometer will stop
it from happening?

> you decide whether a $5 dollar investment is worth the time and money

the $5 isnt the issue, as the hydrometer came with the kit. I am
trying to get the theory down straight as to what is happening, what
tools are needed, what tools are helpfull, and what tools avoid
certain problems.

also, as per the other post, what tools can be skipped while waiting
for your replacement hydrometer to show up from mail order