I have 12 gallons of Rosso Ardente (Master Vintner Sommelier Select) fermenting, started 12/22/18. I substituted the yeast from the kit (EC-1118) and pitched Avante (see attached PDF for specs). I use Tilt hydrometers and have been watching progress closely. In the last two days gravity went from 1.025 to 1.016. When I did this kit once before, my notes tell me that that I had the same slowed fermentation, using the same yeast, about this time and it took five more weeks to get down to .996 at 72 degrees throughout. This morning I gave the whole thing a good stir and pitched the 1118 because I don't really want to replicate the timeline and FG of the previous batch. I'd like to get to a FG of .990 and I have a barrel prepped and ready to go. So, a couple of questions maybe you could help answer: 1) IYO, did I impatiently pitch the 1118 prematurely? 2) Is 996 FG going to produce any hint of sweetness in the finished wine? Mrs. Burgin doesn't like sweet wine at all!