Originally Posted by _bygolly
Red star champagne yeast
When making wine, the goal isn't for it to taste boozy- it should taste like wine. It sounds done, except that you added more sugar so it should start fermenting again.
You need to use a turkey baster or something, sanitize it, and put it in a test jar (or the tube the hydrometer came in) and float the hydrometer.
I assume you have this wine in two one-gallon sized jugs, as I've never seen a 2 gallon carboy before. But if not, and there is a lot of headspace, rack to a vessel with almost no headspace at all, like two one-gallon jugs, and make sure to airlock it.