So i crushed the grapes with my feet, after washing with a bleach solution, sterilized the must, pitched the yeast, everything is working beautifully. My sg was1.1 at start and I havent taken it lately, but there is still active fermentation going on in the primary fermentater. The grape skins and seeds have been taken off about a week ago. Should I still be stiring the must to get oxygen in? As its still actively fermenting or should i transfer to the secondary fermenters? I'm afraid if I stir It may let bacteria into the wine. But I'm afraid if I rack it into the secondary fermenters it may bubble over. Help LOL