So heres the story been brewing wine kits for about a year and wanted to start brewing my own. So I just went out and bought 2 gal of welshs grape juice and 1 pint of peach puree added to a primary with 2 cups of sugar and 3 gal of water sg 1.040 and champagne yeast from red star also 4 tbs of benonite, put the lid on and air locked it. 10 days later I transfered it to the carboy bunged it with an air lock like you do with the kits. Well that night the bung was blown off the carboy sg is still 1.020 so ive been reading these forums today and yesterday and I realize that benonite was wrong and also that my sg starting was to low but I have no idea how to fix it any ideas? Also why is my wine still fermenting so much?