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So the wine is still stagnant at 1.010. Should I pitch more yeast, or add my ksorbate and k-metabisulphate, add my clearing agent, bottle and call it good? I don't want bottle bombs..

I have a triple beam, why do you ask?

Small update: we're sitting at 1.10 and it's been sitting steady there for the last 4-5 days. How do I proceed from here? Also, after I put in the clearing agent, the wine was not, and is not clear. It changed nothing. I have bentonite, K-metabisulphate, and K-sorbate. I just don't want to ruin...

Okay. So I have to wait for it to ferment dry. There's no other choice. And I shot myself in the foot by using potassium sorbate and slowing the process. Wonderful lol

Thank you guys for your replies. I used EC1118. My understanding is since I added the sorbate, fermentation will slow, but not stop. If it does happen to stop, how often should I check gravity to make sure I'm okay to bottle? Since I've added the clearing agent (Kieselsol and Chitosan)...

I have not bottled yet. I was planning to soon. If I let the fermentation continue, I'm going to get a really high alcohol wine.. Am I basically stuck?

Okay, let me begin by saying hello and this is my first post! I've done lots of reading, however, cant seem to find anything tailored specifically to my question. I started making my wine last Thursday (4/28/16). I decided to make it from concentrates first (Apple Raspberry). I am using the...