I recently racked a peach kit wine from primary to secondary with an SG of 1.010 after 4 weeks. Starting SG was 1.071. the kit recipe called for no added sugar and would finish at just around 9.2 ABV. I assumed that fermentation was still going due to air lock bubbling and the SG. After racking and sampling I added 2 oz of sugar and 1.5 oz distilled water to raise the ABV slightly thinking I needed to be closer to 10% to long term store after bottling. After reading more I believe the bubbling may have been off gassing because there has been no activity since for over a week. My concern is can I just age under airlock with the added sugar in the 1 gal carboy or do I need to try to restart fermentation.