Do you have a hydrometer? Measuring the SG is the only sure-fire way to know how your fermentation is proceeding.Just an update here. The fruit base with yeast nutrient added. Is happily bubbling away in the primary 5 gallon fermenter. The 1 gallon Cabernet has me worried. Not much activity at all.
I keep a note book on every batch of wine I am making, including starting and ending SG, all ingredients and quantities added, plus any additional things like pectin enzyme or tannins etc. my apartment temperature is always kept at 70 degrees. Based on your advice I will check the SG every other day starting tonight and thank you for the advice! Much appreciated!From the posts you've made so far it sounds like you are just getting started in the hobby.
At first you need to be taking SG readings about every other day. You don't HAVE to but it will let you keep track of how the fermentation is progressing.
It's common for folks to post a request for help on here but sadly, in many cases they have already made a mistake or waited a bit too long and then face more work to 'fix' the issues.
Like taking notes on the process, you can't take too many notes and taking an SG reading even everyday is not a bad idea until you start to get a good idea on how the process progresses. Keep in mind also that the weather (Mainly Temperature) can have a significant impact on how a ferment progresses. Too warm or too cold and you can have issues.