Hello everyone, I started doing my first one from real grapes (cabernet grapes), as before I only made wine from wine kits. The fermentation was progressing beautifully but eventually got stuck at 10 brix. I have tried everything to get it unstuck, including raising the temperature to 75F, pitching more yeast, adding yeast nutrients, adding yeast hulls, etc. It continues to be stuck at 10 brix even though it has been 3 weeks of trying different methods. Any ideas what I can do? I used the MT yeast and I added the GoFerm and yeast nutrient. Any suggestions would be much appreciated. Thank you in advance for your time.