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I was transferring my St. Vincent grapes from primary to secondary at SG 1.100 and had a dumb attack and added sulphite. The fermentation has slowed to one bubble in two minutes, initially it was once in 40 seconds, which was 18 hours ago. What are the odds that fermentation will stop completely...

I have 110# of Cynthiana that tested 1.5 acid and 3.2 pH with a strip. It was suggested by Scott Labs to add two different types of tannin during primary fermentation. The FT Rouge and the Uvitan Soft did not arrive in time to add when suggested, so I just put it in. The taste of the grape prior...