on Jan 9 2009 I started 3 gallons of apple cider with an SG of 1.54 on some Safe-ale 04 yeast.
It finished on 2/18/09 with an FG of 1.002, which is where I figured it would stop. Pretty common for that yeast.
2.19.09 I got sick. nigh on to death as the saying goes.
10.25.25 Long story...
As long as your juice/cider is in the 1.050-1.060 range (7%ABV) Id leave it alone and let it ferment. IT will ferment dry.. you will have to back sweeten to get the level you want. No need to add sugar for more alcohol.
Get an auto siphon. They work great and are super easy to use. Put in the must and pump the racking cane a time or two and they start. Just get the right size tubing with it. The 3/8 auto siphon uses a 5/16 ID hose to prevent leaks.
Check it out here
I will bet that you are pretty close to done. The activity you see in the airlock is more likely trapped CO2 in the wine. 0.998 is pretty much a done ferment.
Test it again tomorrow and if its still 0.998 you are done and its time to take the next step.
From the looks of this you were not...
However thats going to require champagne bottles. If you try to bottle carb in a wine bottle the cork will pop out.
I believe you are talking about stopping the yeast and adding sugar for sweetness and bottling a still, not sparkling wine. The easiest way is to take a glass of the wine and...