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I started some pear wine about a week ago, it started at SG 1.10, after 5 days its at 1.09 and the fermentations (bubbling etc) seems to have stopped? How do I get it to start fermenting again?

Im am currently working on a peach kit, and the SG seems to be ahead of the suggested timeframes. Is this normal? Do you generally go buy SG or by the times given?

Has anyone tried doubling the fruit in DB? If so how did it turn out?

I was at the wine supply store and bought a can of peach juice, Im guessing essentially whats used in a kit wine. Im wondering if anyone has ever used this in a dragon blood recipe inplace of the mixed fruit, and if so is there anything that needs to be added?

Yet another newbie Q, but before I found this forum I had found a recipe for pear , it more of an old school recipe using pear, water and bread yeast. Its been going for about 6 weeks and for the last 4 days its been sitting at 1.02 SG I started in the desert wine area on my hydrometer, I...

This is my first time making wine and I choose Dragon blood, Im wondering if I messed up something already. Day 1 I had SG 1.075 - which followed the direction, lastnight I added my yeast. this morning I checked it and no foam not change in SG. Is this normal or did I mess something up?