This is my second attempt at making wine and I’m stuck. The following is what i mixed in a primary fermenter. (2) gallons of Vintner’s Harvest apricot wine base. (3) gallons of water. 12 lbs white table sugar. 1-1/2 tsp acid blend. 4 tsp yeast nutrient. 2-1/2 tsp pectic enzyme. ½ tsp wine tannin. (5) campden tablets. (1) pack of Red Star Montrachet Wine Yeast. SG reading was 1.19. Yes, first mistake was adding yeast and campden tablet at the same time. Killed my yeast. I removed the lid, waited 24 hours then added a little more wine nutrient and (1) pack of Lalvin K1-V1116 wine yeast. Waited another 24 hours and replaced the lid. Two weeks later SG is only down to 1.15. Not sure what to do now. SG should be dropping faster.