While bringing my Syrah up to room temperature, It had already started to ferment itself. Not realizing what this was I took a hydrometer reading and saw that it was low for pitching yeast, so I added sugar to bring the SG up to 1.090. The Must started to ferment, but slowly. It has now been one week and it stopped fermenting now at 1.030. I’ve warmed to Must, I repitched with Premier Cuvee & and even tried to make a Restarter Yeast. Did I ruin this batch , or is there something I can do to finish it off?