I started my first batch of cider 2 weeks ago. The cider I used had a sg of 1.05 (1gallon batch) so to raise my starting og I added 2 1/2c BS & 2T of honey. With that I got a og of 1.7. I added 1/2 teaspoon of wine yeast(all I had) and added my airlock. So after 2 weeks my airlock is now back suckin. Does this mean that it is done fermenting or should I let it sit? Or would it be better to transfer to my secondary and add some more BS TO THE BATCH? Any ideas?