hi bob ( drink...) 2 things come to mind : take a hydrometer reading; if
you're a 1.00 or less, it's done. We've had batches finish frmenting in the
primary in 5+ days when the temp's been high ( greater boston area.) So if
the numbers are right, don't sweat it... 2nd-B if the numbers are higher
than 1.00, then your fermentation's stalled & you can restart it. Googling
"restart stuck fermentation" will get you 65,000 suggestions... I like to
culture a batch of lalvin 1118 for my jump-starts as it's been great with
high alcohol levels. What is/was/were your : SG, type of yeast, type of
wine etc... regards, bob



> wrote in message
...
> 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.