RIS help needed!

[lord groan]

Progress:
I decanted a hydrometer jar full of wort and added wine yeast- not a hint of further fermentation so I guess the sugars have gone, a quick taste showed it was fully fermented.
The taste was very rich and smooth initially, like a double cream, really thick, then the hops and high roast barley content came through giving a fairly harsh aftertaste which should mellow nicely. I've bottled it using some conditioning sugar left unused from a Festival kit.
time will tell