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Put the rocks in the driveway!!!!! Get a couple of 1 gallon jugs and fill to the neck. Always easier than trying to fill your carboys with junk:ft

Rocky,,, sorry about that. I jumped on it too quickly and did not process the "gusset"

Sage advice from a vet! Might I add for "mumptia", keep written record of every move just in case things turn out unbelievably outstanding:db

Nice for the price, but looks to need some diagonal support to prevent side-to-side movement (wobble). Goodness knows things can get wobbly in this business:)

Go with the more experienced advice. Unless you plan on drinking your wine ASAP, allow it to settle, clear, age a bit before sweetening. Wine backsweetened early tends to taste too sweet after aging a while. Besides I'd be willing to bet that as time goes on, even .998 might seem sweet to you.:sh

Typically stirring (the must) serves to put things in suspension for more uniform/complete fermentation. As "richmke" said it also helps release CO2. Certainly NOT an advanced technique ,,, just ask any STUDDA BUBBA makin' soup/stew/or sauce!!! :ft Usually you would not stir violently enough...

Actually,,, if you need to add any more than 750ml of anything to top off, you'd do well to simply go to a smaller vessel. Save a lot of worry:db

A little more info please. What wine?? Fresh grapes, kit, or juice bucket??? Just how much warm water?? What yeast? Fermentation start yet? Be aware that normal fermentation can produce temps in the 80's. As suggested, allow to settle in ambient temp and monitor. Most commonly used...

Well now!!! if that isn't a quandry,,,,, Going to have to pull out the big-guns (not literally) to solve this one!!:ft

No farther away than another click of the mouse!!!:h

Like using different pressure gauges to check your tires!! Accuracy is subjective. Most here rely on the use of a hydrometer with usually satisfying results! .990-.992 would be dry enough for anyone!

What wine is it??? How long has it been in the carboy??? How many rackings/sulfites has it been subject to??? With patience and enough rack-overs, You'll be able to bottle without worrying about lees or any other sediments!!

But then,,,,,,,, You have to remember you put it in there :slp

Whole lot of no-info there! What wines?, what hydrometer readings?, what fermenting set-up? Many instructions suggest racking to a carboy when Sg. reaches @1.010. Just as many allow fermentation to proceed till dry, @.992-.990, in the primary. There are many winemaking sites with info...

Most cleaning advice here will NOT include any soap products. Unless your equipment has been sitting a barnyard for years, hot water and elbow grease will suffice to clean as needed. NO BLEACHES either!!! Become familiar with the difference between Sterilize and Sanitize... K-Meta ,, "K" is...

Agreed... Most Reds benefit from the warmer fermentation temperature. Whites can do well with the cooler/slower ferments

Your wine seems to be right on track. .990 on the hydrometer is about as low (dry) as you'll get. As Arne says, check sg for 3 days or so (your first test of patience). If no changes, consider it done and proceed to the next phase. Good luck and welcome to the best place for info!!

Well if you're expecting (or not) any pressures from ferment or residuals, hang around to catch your cork.!!! Do not expect any kind of breathing thru the cork... After all, we seal our bottles with them right!!!

While certainly a premier disinfectant, Chlorine Bleach residue will affect taste and some of the winemaking processes. It can remain in those nooks and crannies for some time as well. Better off keeping it for the laundry! FYI...

The term "SOAKING" implies thorough permeation. NOT necessary!!!! As JohnT mentions, simply wetting them a little is all it takes to help (not gonna finish the rest of the sentence:) ).