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any body add flavorings to their fruit wines to add more fruit flavor

started a batch of peach wine using Red Star premier classic yeast. Starting SG was 1120 after 2 weeks it appears to be stuck at 1050. Is this all it can do or should I restart? also the temp has been 100-110 around here,but wine is in garage so probably only upper 90,s.

not sure about calibration or how to do it.temp of must was probably 90 degrees or more. If I wrote down the starting SG wrong would it still ferment out in 2 wks?

these are 5 gal. batches and the sg according to my notes were 1.000 and 1.010 there was actually 12# sugar added to each batch fermentation stopped after 2 wks.

decided to get back into winemaking now that I'm retired. Forgot a lot in the 10 + yrs. since I done it.long story,short started a batch of tomatoe and a batch of watermelon. I used recipes online, but the fermentation seemed to stick after a couple of weeks, Thought it was high temps (100-110)...

I was starting a new batch of wine a couple of weeks ago,used canned juice concentrate,added sugar and water before Iwas called to go out of town on work. I put a stopper on the jug and left, when I returned there was mold growing on top of the juice. Should I throw out the juice and start over...