> That was a typo: I meant 0.25 gallon of grape juice. Is that too
> small?

No, size really shouldn't matter much. If you had an active
fermentation going, it really should keep going, at least until most of
the sugar is gone. That should take at least a couple of days (most
often 7 to 10). The yeast could run out of steam from (1) lack of
nutrients (although that usually is not a big problem), or (2)
temperatures too cold. Your temp should be above 60F (closer to 70 is
better). If that's not an issue, I'd try adding some yeast nutrient
(readily available at homebrew supply shops), and/or adding more wine
yeast. I would think brewer's yeast would work OK, but since yeast is
so cheap, I never bother with anything other than wine yeast.

If you are fermenting in a plastic bucket of some sort (as most folks
do for making kit wines, at least), you should be aware that they
really don't often seal very well. If you can see any bubbling going
on when you take off the lid, don't worry, even if you don't see
bubbles in the airlock -- it may just not be airtight (but luckily it
doesn't need to be).

If none of those possibilities seem to fit, I'd recommend taking S.G.
readings a couple of days apart. If the specific gravity is not
changing (dropping) then you have a "stuck ferment." Check out the
recommendations for that on the usual websites
(http://home.att.net/~lumeisenman or http://winemaking.jackkeller.net
) or in any home winemaking book.

Good luck --


Doug