Hi everyone, I'm just newbie at wine making. And I really cooked up . And I really need help to finalize the decision. Here is the situation, I started my first 2 5gals red grapes juice batches on 29th June. Batch 1: Redstar premier classique at 1170, 3 ts of tannin + 3 ts of nutrient. Batch 2: Lalvin c1118 at 1160, 3 ts of tannin + 3 ts of nutrient. Basically , I missed reading the hydrometer. I actually was shooting 1070. But because I didn't notice that I had exceeded the 1.100. So I added more and more sugar to reach the 70 in the hydrometer ( no idea that I was over the 1.100 ) I left it for a week then I noticed the mistake on 7th of July. So what I did, is I decided to delute the juice and split them to become 3 5gals ( one is mixed of the original two, 3rd and 3rd of the juice) and adding more red grape juice to delute them. By dulting the juice I reached approx of 1.070 Specific Gravity for each. Originally, the red star yeast did not show activity at the beginning. Therefore, after I added the juice to duliute the must I also added yeast energizer and tannin as well for all the 3 batches. after I deluted and added the energizer and nutrients; the 3 batches are showing slow bubbling in the airlock. But foam-wise, only the Lalvin's batch has foam. Now, here what is I'm having trouble with: on 13th of July I checked the Specific gravity and the results as follow: Red Star (which never foamed neither showed a sign of fermentation at the beginning) is still at 1.070. The lalvin's batch, on the contrary, (that is bubbling and foaming)yet, has no changes in the hydrometer either, It still on 1.075 and the mixed is still on 1.055!! And they are all sooooooo tart and taste bitter . Can you help on what I shall do or may be suggest an action to refine the batches please. Should I add yeast to restart fermentation? Although they are bubbling steadily, a bubble every 30 seconds. Is it stall? Should I just leave them this way?