All, I'm really new to this wine making. We bought 5gallon bucket juice (made in Italy) four days ago from warehouse and was told to start the process ASAP. My grandpa passed away on the same day so we couldn't do anything but left them in the basement (67#F). Tonight, we finally put 1/2 pack of yeast into each gallon. Then we tested the specific gravity (sg). Both buckets are 1.050, lower than 1.100 (the standard starting level). Could that be the fact that we left them for too long and they fermented already? What should we do now? Please help!!!! I'm so worried now that I ruined all the juice.