Question on SG readings

All readings are probably fine. The three that are less than 0.995 will be nice and dry and that is probably what you want with those. The 0.997 wine probably has a little residual sugar left in it. It may or may not be noticeable. I would not worry about it but if you are you might do a cline test to see how much sugar is actually left. If it is high enough that you are worried about it starting up again, you might treat it with sorbate before bottling.

Ray

What was your starting gravity? It affects how low you can go by the amount of alcohol after fermentation Also did you temperature correct your gravity reading to the calibration temperature on the hydrometer?

The temperature held steady at 68F during MLF. This is pretty close to the standard SG scale. The starting SG were 22Brix (SG 1.092) and sugar was added to raise Brix to

On mine I add .001 (60'F calibration) which proabably already in the error of your hydrometer unless you have a narrow range model.

Probably some sugar left behind. Does it taste semi dry?

If you're concerned about to trying to bottle ferment take a half pint sample in a plastic bottle, warm it to 80F and let it sit for a week and see if it gets bubbly. It is possible that during extended cold stabilazation and rackings that the yeast will go dormant and settle out.

Thanks JF and Ray for the suggestions:) Sarge