Hi, I wonder if you can advise.

I have been making a beetroot wine since last October and it stuck at an SG of 1.024. I tried adding more yeast, but
that failed. I then restarted the ferment using the doubling every few hours method. I got a fairly good ferment
starting again, but then it stopped at SG 1.020.

The temperature is good about 20C - 22C and it smells good and a fairly alcoholic, but I just dont know what to make of
it. There's a strange voice in my head saying 'fine it, rack it then try a doubling referment again.' I am sure that
isn't a great idea as it would surely strip out some fermentables. I suppose my subconscious believes that there must
be something in the wine that is stopping the fermentation that may be removed by fining.

Anyhow, is there any hope or do you think that I should just give up?

Many thanks, Jim