On Sept 19, we crushed 10 boxes of Cabernet/Merlot blend (60:40).
After crushing, SG was 1.1. Fermentation began after about a day and
after approximately 6-7 days of vigorous fermentation in the primary
open fermenter, we transferred to glass carboys on Sept 26. SG was
just about 1.0 when we transferred to the carboys topped with an
airlock. Maybe I'm just getting old, but my recollection from years
past was that once in the carboys, it would still be pretty active.
This year, it's very quiet, with only the occasional bubbling of the
airlock. Am I just remembering things differently or do I have a
problem? Any help would be appreciated.