An observation I have made with 3, five gallon and 1 gallon batch of fruit wines is that mine seem to reach the target sg several days before the recipes call for and to also 100% fermentation in the secondary. For example, my recipe for a mango wine says leave it in the primary for 10 days with someone on this forum stating more than 13 days and still working. Mine was in the secondary with total fermentation completed to .992 in 9 days. The temps here get down to 68 to 69 degrees in the night to 73 - 74 during the day. I know that you guys in the states are going through some extreme heat. I also live about 1 mile in elevation on the side of an extinct volcano and was wondering if elevation is a factor. Any comments from the members?