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Fermentation for my 5gal frozen must cab sav has just finished and I pressed it into a little more than 3 gallons of wine. My idea is to reuse the press cake on a new kit from cab sav juice concentrate (Fontana 6gal) to let it ferment on the skins. Do I need to add new yeast, or will the yeast...

This is my first attempt with a 4 week Cab Sav red wine kit. After diluting the grape juice concentrate (Bentonite, oak chips) the SG was 1.090. Added yeast, fermentation looked fine, lots of bubbles in the airlock, temp 65 to 75. At day 14, SG is 0.990. I racked it today into a carboy and added...