I started my CC Red Mountain Cab on sunday. SG 1.110. Have kept it at 72 to 74 degrees for three days. Took a reading today and it is only down to 1.100. I have never had a red wine ferment this slow. Can this happen or does it sound like it is stuck. I do hear noise like it is working. Yeast was ec1118 but kit did have a january date on it. could yeast be too old? Thanks for any imput.