I seem to have forgotten to post my last steps. Oops.
Jan 17, Checked the SG and found that it was still 1.010 for 2 consecutive weeks, so I decided to carry on to the next step . I added the #2 pack (metabisulphite) and stirred the heck out of the wine. Now, I do not normally ever use #3 and #4 packs in my wines, but this time, I added the #3 (sorbate). I stirred it up again very well.
I normally use a “Vacu-vin” airtight stopper and pump it up a couple times a day until I no longer get any bubbles forming (CO2). This typically takes a couple weeks, or less depending on the kit. I dislike adding more chemicals that I absolutely have to to my wines. With the port, I again did this after my intensive stirring, but I could get no bubbles to rise at all. I left it a week or so, pumping each day, but still no bubbles. My stirring did the job this time around.
Jan 24. I then siphoned out a litre of wine (4 cups) to make room for the F-pack. Gave the F-pack a good shake, and carefully poured it in. Again, stirred very well to blend it all together. SG is now at 1.030. I will now leave it for another 2 weeks minimum with an airlock attached.
