What was your finished SG? I started a 6 gallon batch several days ago. Starting SG was 1.082. I am going to add 2lb more sugar when my SG hits 1.040 to get the PA around 14%. By the way, I started a "super charger" with my yeast before pitching. Within 8 hours of pitching, very active fermentation began. Almost cannot contain the expansion. Making a super charger to pitch is now my S.O.P. for all wines. Historically,too many slow fermenters with berry wine. I still have 4 more batches of berry wine to go.