<B style="mso-bidi-font-weight: normal">Is my wine stuck! I started with juice (Sangiovese) 3 ½ weeks ago and unfortunately, didn’t have a hydrometer at that time to take an initial reading. It’s already been racked once. About 5 days ago, I moved it from an area that was keeping the juice a constant 67 to a different area that now keeps it at 70/71 thinking it might be better. My SG is at 1.007 and doesn’t seem to be moving. Pardon my ignorance, I’m a rookie) but if it’s over 1.000, doesn’t that mean there’s still sugar in the juice and the yeast hasn’t completed its work. Below 1.000 is my goal, correct?<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />[/B]