I'm new to wine making. I decided to try rose hip wine. I've never tried anything made from rose hips. But rose petals were unavailable. I kind of made up my recipe based on others I found online. I'm using 1 1/2 lbs dried whole rose hips, 12 lbs of sugar, 5 gal. Of water and Montrachet yeast. I'm now on day 6 of fermentation. My first hydrometer reading was 1.200. Today it was 1.090. Upon more reading I saw you shouldn't leave the fruit in past 7 days. I was going to rack it tomorrow but the reading is still high and I don't want to shock the yeast. Any help is appreciated. I do not know what I'm doing.