Hello, I am making 5 gallon batch of Pinot Noir from concentrate (3 cans 46 fl oz each plus 1 1/2 lbs of sugar). S.G. before adding yeast t was
1.092 and TA 62%. I used Premier Cuvee and fermentation in open primary was so vigorous that it spilled over and I transferred whole batch from 5 gallon to 6 gallon bucket. After 4 days fermentation slowed down. Checked SG again and it dropped to 1.000. I racked it into 5 gallon carboy, fixed it with an airlock and at that point fermentation stopped completly. Since yesterday I have not seen even a single bubble. Is it normal?Another 5 gal. batch of Niagara, also from concentrate, is still bubbling slowly after 1st racking a month ago. I am using a combination of two recipes: Jack Keller's and from the can of concentrate. Thanks for any advice. Tee