Stuck fermentation or finished?

[Crazee]

Hi, can anyone help with the following please.
New to brewing ( have made around 6 batches of Youngs wine buddy and no problems).
Tried making a 5l batch of Hedgerow wine kit using pears, the starting SG was 1104 . Left to ferment for 3 weeks and SG has stopped at around 1028, so currently around 10% . I am used to wine buddy dropping to 996.
Would u say fermentation has completed ? No bubbles rising tried giving a short stir to kick start any advice most welcome.

 

[engineer]

Assuming the temperature is ok then it could be stuck, give it a good stir.
If that doesn't work i would be inclined to add more yeast and possibly some nutrient give it a good stir and leave it for another week to see if it starts up again.

 

[Crazee]

Many thanks , will give it a go.
The instructions for the Hedgerow kit just say leave for 3 weeks, it doesn't give a expected final reading but thinking it should be under 998

 

[Gunge]

Earlier this week a 5 gal batch of red grape and apple abruptly stopped at 1030sg. Never had that before and I knew the temp was ok. Shoved in a teaspoon of tronozymol, gave it a good ol' shake and BANG! it was off again. Finished now at 995 exactly where it should be.

 

[Tau]

Earlier this week a 5 gal batch of red grape and apple abruptly stopped at 1030sg. Never had that before and I knew the temp was ok. Shoved in a teaspoon of tronozymol, gave it a good ol' shake and BANG! it was off again. Finished now at 995 exactly where it should be.

What's the ingredients in that Tronozymol, if the pack says, only says nutrient and salts no mention of what those salts are?

 

[Gunge]

I dunno tau - I always chuck the pack and transfer the contents to an airtight container. The usual diammonium phosphate,niacin, thiamin and other B vits I suppose. I use it exclusively and get great results.