My bubblers were bubbling too slow. I checked the temperature in my basement and it was only 62. I wrapped six 5 gal carboys with an electric blanket and brought the carboy temp up to 75. Now they are all bubbling like crazy like they should be.
Vitners puree will start at 1.077 for 10% but I added 10 lbs sugar to bring it up to 1.13. My yeast is good for 16% but if there is sugar left over when the yeast dies I will not have to back sweeten it.
I've never used a puree for a primary so others will be of more help than me but i'd still try giving it some air and stirring it daily as an option. 1.113 to 1.110 in 2 weeks is pretty slow at those temps.
That is what I thought now that the carboys are at 75 degrees there is constant bubbles coming out of the airlock so the sg should be dropping at a better rate now. I did not have open primarys until now I started making wine again after 10 years of not doing it. I had some 5 gal water jugs (carboys) that I used. I have since bought 2 7.9 primary buckets.
You don't watch enough "old" movies or movies about olden times. Friar Tuck, the famed fermenter, and others took advantage of Mother Earth's natural refrigerators (caves and dungeons). Any references to wine storage most often directs you to the "cellar". Most all winemaking reading will make mention of the benefits of cool temps especially for fruitier white wines. Heartier Reds have been found to ferment better at the warmer temps though not a mandate for a decent wine. It's "all about the yeast" and what it likes!!!! AND another lesson in PATIENCE!!!