I started a 5 gallon batch of blackberry wine on 8/10 with 24.75 lbs blackberries cambdon tablets, 12.5 lbs sugar 2.5 gallons water, 2.5 tsp pectic enzymes. Sat over 24 hours then pitched premier cote 2 tsp go germ and 7.5 grams fermade O gov 1.132 a little on the high side. 7 days go by removed fruit ended up with 12 lbs skin and seeds. Gravity reading of 1.110 so I pitched ec1118 do to the slow fermentation and the wife wanting the bucket out of the kitchen. Checked gravity reading today and I’m at 1.080 going very slow. Should I rack out of the bucket? Add turbo? (Never used before) what should my next move be I usually have a dry wine in less than 10 days. I was hoping to end with a semi sweet wine like Manischewitz. Help please