I am an avid beer maker and trying my first wine with a kit. The reason I mention my beer experience is because when I make an ale my primary fermentation is usually over in 4 -7 days. Well when I put my wine in the fermentation bucket the air lock took off in less that 24 hours. OK that was a good sign. I like it. Well it has been almost two weeks and it is still going strong. Is this normal? How long should the primary fermentation be done? Making beer I would not even think about checking the gravity while so much Co2 is being produced as that is an indicator that fermentation is still going on. I want to rack this weekend but of course will not do it with so much activity. Is this normal? Oh 67F is where it is at.