Hi there, new to forum and on my first batch of strawberry wine. So I just started a batch on the 21st. Using a 5 gallon glass jug i put in about 24lbs of strawberries(cut up not mashed) and 10lbs of sugar. Let that sit for a few hours then added in water to about 4 inches from the top and added in 5tsp of North Mountain Acid Blend, 2.5tsp of Pectic Enzyme, 1.25tsp of Tannin and a pack of Red Star Premier Classique wine yeast. I unfortunately didn't have my hydrometer for a starting SG but after 2 days I was at 1.105 and as of the 29th I was at 1.025 and as of today its at 1.010 SG. I'm almost 2 weeks into my fermentation and I'm wondering what to do if the yeast does not stop fermentation in the next few days? Is it ok to let it continue to ferment longer than 2 weeks? Should I buy something to stop fermentation? Thanks ahead of time for any and all advice. Also if you need more information feel free to ask.