Fermentation question

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silverbullet07

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If SG is at 1.000 for several days does that mean Fermentation is complete? My first wine ( blackberry) went to .0090 Within about 10 days. This pear wine went to 1.000 in 10 days and has been there a few days. I was thinking it would go a little lower.

I have read that residual sugars keep them from going below 1.000. I guess pears do have a lot of sugars compare to the blackberry.

Wondering if I should rack off secondary and add campden tabs now?
 

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