Strawberry wine gravity still at 1.03 after 3 weeks

I am very new to winemaking and this is my 4th attempt at a wine. My first three were all country wines made from fresh fruit and have all turned out great.

So the background on this attempt: it is a 4 gallon wine batch with 20lbs of strawberries. Sugar was added per recipe of course. The starting brix was 25.8, starting gravity was 1.1095.

I used a nylon bag and removed the strawberry pulp on day 10. It has been 10 days since then, so almost 3 weeks total.

I am still getting a bubble In the airlock about once per 8-10 seconds. My question is should I transfer to a secondary to get it off the lees and stuff on the bottom, or is it ok to leave it longer? Everything I read says to transfer at 1.010 gravity or thereabouts.

Any thoughts or help would be awesome! Thank you!

 

The thing I would ask myself would be... "Did I forget to add the yeast??" LOL!!!

 

I didn't do a starter and probably should have! But definitely added a packet

 

I'd get it off the gross lees now, it will continue to secondary ferment until it is done.