I am using a pear wine recipe that says that after adding the yeast, primary fermentation should take about a week. We added the yeast starter on the 4th and it was bubbling away happily till this morning. It was pretty still this morning. Smells like alcohol. My initial SG reading before adding the yeast was 1.082. Now the SG reading is 0.998. Has the primary fermentation stopped? It seems like it went pretty quickly.