My second year doing wine from grapes, and have 2 questions. I crushed about 10 days ago and left it in 2 buckets, my gravity is down to 1.011 as of today and was still bubbling, fermenting. Because I have to work way too much in the next 2 weeks, I had to press today. Since i'm sure its still fermenting, should I air lock the carboy? or should i leave it off with a rag over the opening until the FG is close to 1.000 or stops moving? Also, I have about 2.5 gallons extra, so i can't fill my second carboy (5 gallon) to the top. If I transfer that to 1 gallon jugs, do i seal it tight with the screw cap? My airlocks wont fit in the small gallon mouths. Thanks everyone!!!