I made a wine with Zinfadel grapes by the following steps.
I crushed the grapes.
Let the must/juice ferment for 3 weeks(it fermented the whole time I
was surprised).
And then I have the wine in carboys now in my basement.

The fermentation was done in my garage and I did not control the
temperature. I did not add anything to the wine no yeast no chemicals
none of that shit. The grapes I bought do contain sulfates or whatever
they use when growing them. During the day it was 50 degrees and at
night it was 30 degrees roughly. One carboy I drank and the wine was
just a little sugary but this other carboy the wine is very sugary. Is
the wine going to eventually ferment? What should I do? Still good
though!