Seems like the sg he numbers are telling you all you need to know -
yes, it's fermenting, and fast at that. You can always taste the must
to make sure - at this point you've got about 10% alcohol so that
should be pretty obvious that it's not just juice anymore.

I haven't seen ferments without bubbles a/o foam but apparently it's
possible.

What are you making anw? I'm puzzled that you've only got juice from
the Merlot and not crushed grapes. If it's just juice, then you don't
need to stir it at all during ferment.

In any case, if your numbers are correct, you should start thinking
about racking into a carboy soon.

Pp

Tom wrote:
> I've got a little problem here that I thought someone could weight in on. I
> purchased two boxes of Merlot grapes on Sat., they pressed them for me and I
> took them home. I poured it out and got about two buckets of 5.5 gallons of
> juice. The SG was 1.100 and the pH was 3.64. I did not measure acids. I
> added two campden tablets (.75) to each bucket and started two packets of
> yeast in two dishes. Sunday, I mixed the two yeast starters (and nutrients)
> into the two buckets. Unfortunately after Sunday, I was not able to stir
> the buckets until Tues. and again on Thurs. My problem is, I never got any
> bubbles or foam on top of the must. I tried another yeast starter (and more
> yeast nutrients) and again nothing. I tried a third time and said " hey
> whoa, what's going on here". I took a reading with my hydrometer and it was
> around 1.010. Could this must fermented already? Can juice ferment without
> foam and bubbles? Anybody got any ideas about what happened? Thanks in
> advance for any help.