I'm just coming into the 9th day of fermentation with my Chilean Cab-Merlot Style red wine and I've been stuck at 5 Brix for 2 days. Yesterday I added 3.25 tsp of Superferment nutrient to each of my 6 gallon buckets. There was a little foaming but very little change. I ran a hydrometer reading and read 4.5 as an average of all 6 buckets.I have been diligent in 2-a-day stirring a.m. and p.m. Am I correct in thinking that the final 0 to -1.5 Brix level will be achieved in Secondary? I am required to be out of town until early next week (Mothers Day) and don't figure I'll be able to work in the winery until then. Any advice appreciated. Thanks.