So I made my first peach wine about 4 months ago. I took a specific gravity reading today and it was at 1.09. This seemed really high, and when I tasted a little bit it still seemed really sweet. I was wondering what should the sg roughly be at, and should I pitch some new yeast to try and drop this number more?
I have brewed plenty of beer before, but this is my first attempt at a wine of any sort, any information would be greatly appreciated. The darn thing fermented for like 1.5 months straight, and I have probably lost close to half a gallon in overall volume to fermentation. I guess I do not know if this is normal or not.
Thanks and Cheers!