On Sep 28, 8:10 am, wrote:
> Something unusual happened this year. After barrel fermenting for 7
> days, juice was pressed and transfered into demi-jons. However,
> nothing is happening with bubblers. It seems to be wine already. Lots
> of alchohol. It has been in the high 80's in Pittsburgh. Could 2
> month's of total fermentation be done in 1 week? How would this affect
> the wine taste.

Don't you have a hydrometer? And taste the wine?

Pp