Hi, I have been growing vines for a few years and this year decided to make some wine from the grapes. Unfortunately I added too much sugar and had to throw the must away. So instead I bought 100kg of Montepulciano grapes imported from Italy. I have the must in 4x25L plastic buckets and it has been fermenting for a week. The SG has fallen below 1.00 but there are still alot of bubbles appearing whenever I punch down the cap. Should I rack off the wine now into secondary fermentation vessels, or should I wait until the bubbling significantly decreases? All advice appreciated.