Tee,

Sounds like you had a "hot fermentation" Most likely all is fine, stabilize
and let it sit. I had a pinot noir blow through in just 3.5 days once.
Personally with pinot I would rather have a slow fermentation. Next time
watch your temps, also that vigorous overflow you had should have been a
clue. Then just move it to a cooler location or as some here have done
place the carboy in a cool ice water bath and surround with towels that
droop into the water. The water will wick up and help cool the must.

Tom
"Tee Doubleyou" > wrote in message
...
> 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