Day Nineteen

The wine finally had a constant specific gravity today, which meant that I was able to clear and stabilize it. Clearing and stabilizing means that I stop the fermentation of the juice, it it hasn't already stopped. It also forces anything floating in the juice to fall to the bottom of the fermentor. That will ensure that in two weeks when I go to bottle the wine, it will no longer be cloudy like it currently is. It will only be a matter of time before I bottle the wine!