Harry,
Was your starting SG 1.090? If so, then your starting % alcohol by volume
was 12%. If you are at SG 1.045, then your % alcohol by volume is about 6%.
12% -6% = 6% alcohol by volume, so that is a bit low for storing and keeping
the wine longer term. According to the instructions with my hydrometer, an
ending SG of 1.045 is a sweet wine. Since I'm not familiar with this kit -
what kind of wine are you trying to make? If it is a sweet wine with a 6%
alcohol by volume, then you're there - if not, then you can do a couple of
things to help it along. I wouldn't throw it away - chalk it up to
experience and keep going.

Are you still keeping it in a warm place? You could try racking to another
container and letting it splash, the additional oxygen might get it going
again. If that doesn't work, you can buy a packet of yeast, create a yeast
starter and add to your must to get it going again. There's a good set of
instructions on how to do this at Jack Keller's homemade wine site -
http://winemaking.jackkeller.net/index.asp. Or you could just chalk it up
to experience and continue with the kit- do you or your friends like
drinking a sweet wine? I'd be interested to see what others have to say.
Hang in there.
Darlene

"Harry Colquhoun" > wrote in message
om...
> This group has been a great wealth of knowledge and help so far for
> me, and I turn to it again for some advice.
>
> My first kit, a peach wine, has stopped fermenting and my SG is still
> at 1.045. I've written in here about this kit before, as I screwed up
> initially and started primary fermentation in a 6G carboy instead of
> the standard plastic bucket. It was slow to start because my
> temperature is a bit low (15-18C), but with all your help I got the
> fermentation going and watched my SG drop from 1.090 to 1.045.
> Yesterday however, CO2 production was very very slow (the air lock
> would "bubble" maybe once per 5 minutes). I don't have any bubbles on
> top of my wine anymore, and my SG has remained constant for two days
> now.
>
> In an email, someone here mentioned it is possible to restart
> fermentation, but at this point I'm asking myself if it is even worth
> it. If I restart fermentation is it just going to stop again? Should
> I rack the wine into a proper fermenter or leave it in the carboy?
> Should I toss it down the drain and consider it a $45 lesson learned,
> or is it still really easy to save this wine?
>
> Thanks in advance,
> Harry
>
> BTW -- I've since started a Pinot Noir kit, and it is going
> fantastically and is not giving me any grief.