wrote:
> 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.


It's pretty normal for the fermentation to slow down after racking
into carboy. The act of racking shocks the yeast a little, which
could slow it down. Also, a lot of the nutrients that the yeast use
comes from the expended yeast cells, which you leave behind when you
rack.

As long as it is still bubbling, I wouldn't worry about it...just keep
checking the SG and make sure it keeps declining slowly.