hi all! I have been making a red and white wine and both seem to be stuck at 1.030. I started it in February but figured it would ferment slowly but hasn’t been moving at all. I used 1118 yeast in pure grape juice. I used an airlock since day one. I just pitched another yeast pack in both carboys and added a little bit of nutrient. Both carboys are at around 75 degrees F. Any suggestions on getting the yeast going again so I can get the gravity under 1.00? Thanks!