i've had my wine fermenting for a little longer than a month. i don't see any more bubbles around the surface.
I thought that it would be done about now but when i took a sip it was pretty sweet.
Vinometer says my wine is about 15% ABV.
a few questions...
1. I read that sugar can affect the reading of a Vinometer, would the sugar cause the reading to be too high, or too low? is this a big deal?
2. Should i let it sit for a while longer? Since it is pretty sweet, it makes me think that the yeast isn't done working. but at the same time i don't see anything like bubbles around the top. this makes me think that the yeast could be dead.