First Happy Thanksgiving guys. Sorry that I disappear until I need something lately. Two weeks ago I started a CC Amarone with grape pack (my fave kit) and subbed the EC1118 for my preferred RC212, two packs actually. This substitution worked last time but this time it seems to have stuck at SG 1.000. My wines are usually dry by one week given our warm weather and being inside my kitchen. I racked it off of the dead yeast today and tasted, OH GOSH its delicious. My question is should I add a pack of EC1118 to get it lower? Or do I leave it at 1.000 and add K-meta and let it sit, possibly adding the Sorbate since it's not super dry? I don't plan to do any clearing unless it doesn't clear enough as it bulk ages for 7 or 9 months. I've never tasted a kit this good at two weeks so I want to mess with it as little as possible. ps. Should I degas it if I add the K-meta now?