This is my first ever attempt to make wine.

I started with my first crop of cayuga (white) grapes, adjusted sugar to 22 brix, acid to .8, and used a 5 gallon bucket. I managed to get a nice fermentation started with lots of fizzing (yeast: Cote Des Blancs). After about a week I decided to rack it off into a 5 gallon carboy. After doing the transfer, the fermentation fizz has stopped and I think the liquid is now inert. The refractometer reads 6.5. Is something wrong? Do I need to try to get the fermentation started again? Since I've never done this before I am completely unsure of the process or what to look for.