hi all i have started with SG 1.130 and used lalvin EC1118 yeast the problem is that i still have the cap but the Sg now is 0.994 or even lower. how can it be possible? fermentation is still going has the high level of alcohol caused this fault in Sg ? if so how can we know the exact of amount of alcohol produced or the sugar consumed using a Hydrometer? the taste of the wine is more bitter than normal. can this be reason of low sg? dose the amount of acids in the win have any roll in Sg. for example tartaric acid can bring the sg down?