I'm one day into my first batch-- a Selection Cabernet. I obviously want to age longer than what the instructions say. Unfortunately, I followed the instructions completely from the get go. I later noticed that Keller and others recommend taking a gal of must, refrigerating and adding after "vigorous" fermentation stops. I've already added the yeast and I didn't remove any must prior. I assume adding that gal of must at the end of vigorous fermentation acts to somewhat reignite the fermentation process. Is there something I can do to correct this?
Also, I want to go from primary fermenter (bucket), to 6 gal carbouy, to 5 gal carbouy, to bottles. Hence, I want to ferment in the primary fermenter (bucket) for about a month before moving to the 6 gal carbouy. Note: My primary fermenter has a small bung and an airlock. Is there any problem with doing this as opposed to housing in the primary (bucket) until vigorous fermentation is over and immediately racking to a carbouy (as I understand that's typically about a week)?