Hi folks,

I'm new to wine making. I have a (red) grapevine, which has produced a
good crop this year in the Midlands. So thought I would make some
wine. Got the books from the library, followed the directions, I felt
pretty well.

The must fermented well in the plastic bucket (SG started at 1.085,
after added sugar), after 7 days I put it through a mesh and
transferred to a demijohn (SG = 1.026) and put on an airlock. Kept it
in the airing cupboard, which seemed nicely warm. But fermentation
stopped. SG at 1.025. After 4 days, I tried to restart fermentation by
preparing more yeast and adding it to it. But failed.

I'm not sure where to go from here?
(From the books, I'm supposed to ferment until the SG is < water.)

Thanks for any help you can give. Sorry if this is a very novice
question!

Regards
Mike