My first batch - When fermentation began, I had a SG of 1.07. After a week, I racked it with a SG of .990. No more bubbles from airlock. I de-gassed and added the last three parts of the wine kit (packages #3 and #4 and the F pack), and the SG went to 1.100. Should I make the SG read less than 1.000 before I bottle, or is it common to bottle with a SG over 1.000? I want a sweet wine, and it tastes great. If there are no more bubbles, will the SG ever come down? Would placing the carboy in a cool room help? Thanks!