I am making a mixed berry wine from frozen berry mixes I got from Trader Joes (I have tasted them after thawing and they are tasty). After following a recipe I measured SG of 1.08. After reading up, I know that I made a few rookie mistakes. I let the must sit for 24 hours after the campden tablet. Then added the nutrient, pectic and yeast all at the same time. I started the must in a large glass container that had a wide opening and covered it with plastic wrap. It started bubbling like crazy and smelled great. I punched down the nylon bag of mushed fruit twice in 4 days. On the 6th day I was concerned about the opening not being airtight enough and poured the must into a plastic fermenter that had an air-lock while it was still really active and removed the bag of fruit. The SG was 1.0 on the dot after it all settled. It stopped bubbling but was still visibly fizzing, so I decided to rack it to a glass carboy and topping off with some simple syrup with the hope of up-ing the AC and giving the yeast something to eat as well. Now, it has been 4 days and there are still tiny bubbles rising and the airlock bubbles every once and a while. When do I rack it again? Do I wait for the fizzy bubbles to stop? Have I ruined the batch by moving it too soon?