I started a strawberry wine on 12/6. 3 lbs strawberries, 4 cups sugar, one gallon water, 1/2 tsp yeast nutrient, 1.5 tsp acid blend (3.6 pH), 1/2 tsp tannin, and some pectic enzyme. SG: 1.080. I pitched in some Montrachet yeast, and racked it to the secondary on 12/14.
Last weekend I took a reading of 1.042. This week, it is 1.040. Funny thing is, with the dark red liquid, I can see the little CO2 bubbles coming to the top, and the airlock is having some activity - maybe one glup per minute.
Its not stuck, but I would think it should be at least 1.030 by now. Thoughts?
Well, the silver lining to this is that I got a nice slow ferment, which is good for both wine and cider.