Evening all-

Just started 35 gallons of wine and have run into a bit of a snag. The
5 gallons of Chilean Zin I purchased hasn't come out of the lag period.

I checked the SG the next morning (it was 2am when we finished...) and
it came out to be 0.995. I found that to be extremely odd- nothing but
pure water and something else to dilute, but...

I've a spare gallon that I would eventually add back, so to this jug I
added a whole packet of reconstituted yeast. Hasn't done anything yet
after 18 hours. Checked the SG of the regular must and it's in at
0.992. Added 20 grams of sugar to my 'starter' to bring the SG up to
1.04 and the yeast has activated, but very sluggish- I'll give it
another day to be sure.

So, in short, and before I approach Mayers to ask them what's going on,
what's going on? My grape must has no sugar? It's already undergone a
fermentation with so little sugar present it's eaten it all up? The
berries were picked 5 months ripe? I have a bucket of red paint?

The Cab has taken off like a rocket (literally turning my brand new
home constructed brewing area into a paintball factory demonstration)
so I'm not worried about anything I may have introduced, but I'm coming
up a total blank on what other tests I can run here.

Suggestions truly welcome.

Jason