I'm making six gallons of Lambrusco from juice. The wine is in the second fermentation. The specific gravity is taking a long time to reach 1.000, but it is dropping. It is in the second fermentation from 11/27/08, SG now is 1.002 . I can see it fermenting and I know I can't rack it now or I'll have a big mess. Is it normal for a second fermentation to take this long ? I don't like having the wine on the lees for so long a time.