My wine stopped bubbling out of the airlock after 5 days. The beginning specific gravity was 1.09, and at day 8 was .98. I transferred the wine to my carboy thinking fermentation may resume, but still no bubbling. So my question is: are there any sugars left to consume and what is the cosequence of the wine fermenting too quickly or is there such a thing? What to do now, besides continue to follow instructions???
Please help
Please help