if the suger level has dropped but there is no alcohol in the mixture....
A) needs more sugar
B) needs less oxydgen
C) needs more oxydgen
D) needs less sugar
E) either A and C

i only made the easy wine with a ballon and after its done its great

How do you know there is no alcohol in it? Generally, if the SG has dropped, that is a sign that fermentation is taking place, and that the sugars are being converted to alcohol. Depending on how long your wine has been fermenting, my first piece of advice would be to leave it be.

Fermenting wine should NEVER come in contact with oxygen, letting oxygen reach wine while it is fermenting is what leads to infection and/or vinegar. This is why we use airlocks.

Assuming by your question that you've introduced oxygen to your fermenting wine, my guess is that you have yourself a nice batch of vinegar. Do an acid test on that batch of wine, if it is above 4.2, you may very well have a batch of vinegar. If this is the case, get it out of the house, away from any thing that is currently fermenting. Dump it out, sanitize that vessel, as well as your entire brewing area, and keep a very close eye on the PH levels of anything else fermenting near that batch of wine.

If you are making wine fom fruit concentrate. ( what it sounds like you mean ) the fruit concentrate will provide all of the nutrients necessary. And if you use tap water, boiling is not a bad idea. Not because there is much chance of bacteria affecting the wine but to remove the chlorine which cann inhibit the yeast and impart an off flavor.