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