I just racked my third attempt of grape juice wine into a clean carboy. Pretty good lees in the carboy and it has been in there over a month ( primary) This is the third time in a row that fermentation seems to have stopped right at 1.030 with these wines. It tastes GREAT but with an OG of 1.080-1.090 that is not much of an ABV %. I am using red star champagne yeast, and the temps are good...as a matter of fact this is setting right next to a couple of other wines that are dry as a bone.