Aging

If a wine tastes yeasty, it is probably because it still has yeast in it. It has not totally cleared even if you think it looks clear. It is really not ready for bottling. Kits usually come out exactly like they say they will.

Not coming down on you but it is standard procedure that SG is reported in 3 significant figure accuracy. your starting SG would be 1.080, not 1.08 and when it falls below 1.000 you indicate it at 0.990 rather than .99 This will cut down on confusion. Also, you cannot ferment down to 0.090. You probably got it down to 0.990 which would be very dry and indicate the kit went well.

The one aspect of your procedure I would question is the fining or the use of the clearing agents. They should have clear the yeast out of the wine. If it tastes yeasty, they did not. The instructions may have been a little unclear or maybe you did something wrong without realizing it but kits usually clear better than that. Maybe you stirred a little sediment up when you racked it. It does not take much and racking is a technique that throws many. Get a racking clip to help you here. It is a clip that goes on the racking cane that clips to the side of the carboy to prevent movement of the cane that can stir up sediment. Keep the cane off the bottom. I keep it several inches above the bottom until the surface drops to near the tip, then I carefully move it down to near the bottom. The clip will help with this. It will cost about a dollar.

If you have not bottled yet, give it another month or two in bulk. Just remember to keep it topped up correctly (the carboy must be filled to within 1 inch of the bung).

Not coming down on you as I know you are new to all this. Just commenting on some pitfalls. Also remember that your wine is not intelligent enough to know how to follow the kits description of what it is suppose to do so things never come out exactly as they say.

Ray