Werner,
Do you have a hydrometer? It would help you to figure out when your primary
fermentation is done. For example, I started a batch a few days ago with
Montrachet yeast. Before I added the yeast, I used my hydrometer to see what
my starting SG was, about 1.100. For the past few days, I've been stirring
the batch and it has been bubbling and foamy. Today, I'm going to test the
batch - if the SG has dropped to about 1.000 or below, I will transfer to my
secondary and let it finish. If the SG is higher, then I'll let the batch
sit another day or so before racking. The time the wine spends in the
secondary is part of the clarifying and aging process. I will rack the
batch 2-4 times over the next 8 months or so depending on how much yeast and
debris collects on the bottom of the carboy. If the wine is clear, then I'll
bottle at about 8 months and allow the wine to age in the bottles. Your
wine sounds like it is fine, but using a hydrometer would help you to know
for sure where you are in the process.
Darlene

"Werner" > wrote in message
m...
> We started last year making our own wine out of different fruits (apples,
> clementines, rosehips, ....)
> Fermentation in the primary bucket is very aggressive, foaming a lot when
> stiring a couple times a day (left it there 14 days). But after we racked
> to the carboy it stopped fermenting. It's doing nothing now for more than
> two month (racking once again didn't help either). Is that normal or
> should we do something to get it started fermenting again, if so, what
> would it be?
>
> Thanks for advice
>
> Werner