What do we do? We started our primary fermentation of crushed Syrah grapes with skins on at specific gravity of 1.09. After 5 days and violent fizzing at 80 degrees the specific gravity went to 1.010. We missed the ideal of 1.030. When we pressed it we put it in the secondary fermentation carboys and we have two that are bubbling like crazy one that is bubbling only now and then and two that are not bubbling at all. It appears that the fermentation is stuck in two of them. What do we do to get it going? Add more yeast or do we just take some out of the two that are bubbling and add to the ones that aren’t. If we do how much do we add? They are 15 gallon carboys.