I lost my wine kit instructions for Cru Orchard Breezin' Mango Mint Chenin Blanc?!
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The air lock is tight and no action is continuing ? Is it still in Primary if so syphon off into carboy and add your stabilizer to kill yeast action and allow to settle then add fining's to clear . The air lock is tight and no action is continuing . The packets will be numbered or will be Potassium metabisulphate to finish off action and finings will be a powdered fish product or a clear liquid to allow clearing before filtering and possibly a preservative like citric acid to stabilize before bottling. There may also be a sweetener if so add after the stabilizer so as not to initiate new action.
If specific gravity is now at 1.000 it will not have any more sugar to convert and is as dry as it will get your starting was likely 1.070 the difference will give you the alcohol level .