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The wine has a very strong alcohol smell. Tastes good just very sweet. I like my wine dry. Do you think I should pitch yeast to it and if so should I put it under airlock or leave the carboy open and covered with cheese cloth?

Also, I was checking SG with a refractometer and it said 1.040. I just checked with an actual hydrometer and it's saying 1.000. This wine is still crazy sweet. Anything I can do to this wine at this point? Thank you and sorry for all the questions. I appreciate all the help you have provided!

Something I just thought about re-reading through all your replys. Is it a problem that this juice/wine hasn't been refrigerated in months? I started out making this cab in the garage and it became way to cold ( probably the reason for stuck fermentation). I then moved it to basement which is...

Thank you all so much for the advice! I will get that back into primary asap and I will report back. I believe the ferment stopped probably due to temp although the other wines I made came out just fine.

Thank you very much for the reply. I have been using EC-1118 all along. I will try the steps listed In the link you suggested. My only question is that I currently have the 6 gallons of cab under airlock in a carboy. Would I have to transfer it back to a bucket and expose it to oxygen again (...

The SG is 1.040. I made other wines this past year and they all came out great. This one seems to have stalled.

Hello, This past year was my first time making wine. I have batch aged a cabernet in a 6 gallon carboy and vacuum sealed it with the AIO pump. I tasted it the other day and realized it is way to sweet and probably didn't finish fermenting. I should also mention that I don't add anything to the...