Newbie with questions. I have 4 six gallon buckets of Amarone red I am making from the juice. It is been in the buckets it came in for 8 1/2 days. Added yeast on second day. I checked the SG level on the 2nd day it was 1.080. Today after 8 days its only at 1.030. Been stirring it two to three times a day. Temp is around 67-68 in my basement. I talked to the place I bought the juice from and when I talked to him the SG was at 1.045 he said its fine to transfer to carboys now. I thought that was too early based on my hours of searches. So, should I wait it out longer or leave it? What is the longest you should leave it in the buckets? It is still fizzing. Thanks