Ok, I'm six days into a 1 gal. batch of blueberry wine. I thought my primary fermentation had stuck as there were no bubbles for a day or so. So I was about to start up a starter but decided to take a measurement and SG is 1.000. How does that happen after five or six days in the primary??? I went ahead and racked to the secondary. Did I do the right thing? I started a 1 gal batch of cherry wine the same day and it was 1.03, just where I expected it to be. Can I just let it continue to age in the secondary? What advice do you have? Thanks!