This is about our 4th batch of wine. So fairly new to the hobby. We made 11 gallon on the same nite. 6 gal elderberry, 1 blackberry, 3 wild grape, one bottled juice. this was started 10-22. The fermentation started out right away. Worked for about a week and then slowed. Like other batches I assumed things were going well. We just racked(holiday delay) and found that 3 of the gallons were .99SG. The others were all at least 1.02. ie 1 wild grape was fine and the other two were 1.04. All the wine was made the same way. All the elderberry in the same primary. All the grape together etc. They were placed in the same 4 ft in a room. Temp was kept between 65-75. I have always made my wine by heat extraction. The only thing I cant think of is some wine was too warm? Does anyone have any other ideas. It all tastes good, no off smell etc. If the yeast was killed. Cant a person add more yeast etc to restart it? thanks a bunch. Such hard work picking and cleaning to have 6 gal elderberry and 2 of wild grape not turn out good.