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Ok. Pee seems dead. No bubbles. No change in SG in 3 days. Suggestion? Worried too much sugar

Awesome thanks

So my boy is into helping dad with my "science projects". Long story short, we had a miscommunication today. His job was to do the sugar........Yeah. I found 1 too many 4 lb bags in the trash after pitching yeast. I'm at 1.100. Yeah. The yeast is working. I have bubbles going, but is this...

No its still in primary. I was told not to rack until under 1.000

Yup. Day 12. Started at 1.076. Stuck at 1.020 for past 4 days. I added a little nutrient, set up off ground, added a little heat. Nothing. Tips?

Ok. I'll give it a couple more days. I know it's still fermenting. I see it bubbling

So LOWER the temp? Add yeast nutrient? How much? I don't have ability to check pH. What do I need to do that?

Ok. I'm getting a little concerned. Since the comment about the airlock was made, I've since taken the lid off and put a towel over it. The specific gravity the past 3 days have only changed from 1.034 to 1.030. I've been diligently stirring twice a day. It's kept around 72-74 degrees...

I got a reading of 1.034 tonight. We're about 8.6%. Need a little more

Awesome. Will do. Thanks

I'm doing the Dragon Blood recipe with blueberries only with the lemon juice. All of the nutrients on the recipe I found on here. Temperatures 68-73. Yeast is Lalvin k1-v1116. No real big changes in past couple days. This is the first day the change has decreased. Water locks not bubbling...

I'm doing the Dragon Blood recipe with blueberries only with the lemon juice. All of the nutrients on the recipe I found on here. Temperatures 68-73. Yeast is Lalvin k1-v1116

So, my must has been going for 4 days. Day 1- 1.076 Day 2- 1.060 Day 3 - 1.043 Day 4- 1.041 ??? I checked it 5 times. Is this normal? And what exactly does the hydrometer measure in this case?

In selecting the yeast for my batch, I saw multiple "turbo yeasts" claiming 24-48 hour fermentation. What's this about? Is this for wines? Pros and cons?

Yeah this was just supplies. I like all kinds. I have an elderly friend who used to make all kinds of fruit wines. They were savory and strong. Do like to try to make something like that.

I've been reading alot of recipes and I think I'm going to start with a Dragon Blood wine. However, in reading I think I'm going to need a primary container and 2 (?) Carboys? Extra one for the second rack. Is this right?

https://www.amazon.com/gp/aw/d/B00W3PZ1GS/ref=mp_s_a_1_1?ie=UTF8&qid=1467465672&sr=8-1&pi=SY200_QL40&keywords=master+vintner+wine+starter+kit&dpPl=1&dpID=51vL1CMNskL&ref=plSrch

That's was the 6. Gal one

I got the $130 Vintners kit of of Amazon ordered. What's the EASIEST wine to make in your opinion? Starting off easy...