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I thought I posted this in the wine forum - I may have accidentally messed up since I am on my phone- but I am brewing a red wine as opposed to a beer. Not sure if that changes things.

If I don't have a hydrometer, what is the next best way to tell if primary fermentation is over and ready to move to a carboy? Mine is in the mail and I just want to make sure I don't hesitate and risk oxygen spoilage.

Pretty self explanatory... If covered afterward to prevent dust or anything getting in, how long can you expect it to remain safe?

Thanks a lot. It is not at all very bad, in fact I have a hard time stating with certainty that it even has an egg smell. I may just be paranoid but I appreciate you calming my nerves haha

I just started my first ever attempt at home brewing wine from a kit from Midwest supplies a little over a week ago. I believe I started it Monday. It was too cold in my house so by the time I realized what the issue was and moved it to a warmer spot it was Thursday night. It started...

I got conflicting messages about this. Should I clamp it down or leave it "breathing." Some places say to do one or the other.

Thanks for the responses. Unfortunately with no heat in my house the place is relatively the same temp. We use space heaters but don't leave them on when we leave due to fire concerns .

This is my first post so please don't destroy me too much haha, but for Christmas my best friend bought me a Homebrewing starter kit to make a red wine (complete with ingredients, must, instructions, etc). This was my first foray into home brewing so I was a bit confused but think I made it...