Hi,

I am making my first batch of wine, from a Kraus kit (concentrated
grape juice, sugar, yeast, water, etc in a 6-gallon container). I
mixed all ingrediants as directed and put the lid on loosely for
"aerobic fermentation". SG at the outset was 1.080. Fine. I let it
ferment like this for (I'm worried that this was probably too long)
two weeks, at which time I racked it. Now the SG was already 0.995,
which I understand indicates a typical terminal alcohol content. I
put the air lock on but there's been no bubbling at all. Temp's always
been between 65-75 F. Was this a proper fermentation, given that I
didn't seal it off anaerobically? Do you think this is on the way to
becoming drinkable wine or did I mess it up by not using the airlock
sooner and need to intervene somehow?

Thanks for any advice from people who understand this process and its
requirements better.

Chris