I started a gallon of rhubarb wine over a week ago at sg 1.085, temp 72. 2 days later it was just at 1.072 so I added another packet of yeast in case the first was old (even tho I had just bought it) and 2 days later I am at 1.06. Is this unusual?
Check it with a hydrometer regularly. The decrease in specific gravity will slow down and eventually stop after the sugar in the wine has been converted to alcohol or the level of alcohol has become so high that the yeast can't survive. This is usually in the neighborhood of 0.996. With fruit wines I sometimes like to stop fermentation a little higher than that. A little sweetness adds to the "fruity" taste of the wine.How you will know when the fermentation if over ?