I started my Monti and Chianti from juice buckets Oct 4, OG was 1.080 on both. I racked to secondary at 1.030, and since its been 4 weeks, and they both are still at 1.000, my chianti is slightly lower. I still can see a tiny amount of activity going on, but I am not seeing the gravity going any lower. My concern is that 4 weeks is plenty and waiting longer will possibly allow it to go bad. Everything I have says 2 or 3 weeks should suffice. I also have not topped it up yet so am worried about that as well. Should I go ahead and rack it and add sulfites, or continue to wait, if so what would be the longest secondary fermentation could, and should take, or how long I should let this go. If any has any advice I would appreciate it.