Hey all, looking for some recommendations. I made my first batch on and pitched the yeast on the 19th. It was 30 Brix. Now it is down to 21 but I was hoping it would end up semi sweet or even dry. It’s looking like it is going to be very sweet? Should I transfer to a secondary now and just let it do it’s thing for a while longer and hope it just is fermenting slowly? I checked the Brix over the last few days and it seems like it isn’t going down now at all.