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)?