Some of you were kind enough to answer a question for me about a week ago, so here I am again. I have a pinot grigio that was lowering it's sg in .010 first, then .006 increaments daily, now is lowering at a .002 pace. Am I stuck and should I adjust my temperature or add energizer, or just watch it for awhile longer. Temperature has flucuated by several degrees over the 12 days since I pitched the yeast. The temperature changes were not drastic. Started at 1.109 sg and now reads at 1.022 sg. I also started a lambrusco at the same time and was able to rack it after 8 days. Both were side by side, but the sg lowered smoothly down to 0.998 on the lambrusco. Any advice. Thank you.