I made 10 litres of red wine ( pasteurized grape juice from the supermarket ), added 2kg sugar, used yeast bought from my local homebrew shop. Fermentation started after a day, and for the first two weeks, i had vigorous activity in the airlock. My problem is, its now been a month, and while the airlock activity has slowed down, it has not stopped.
Doesn't this mean that the yeast is still working, and there is still sugar for it to digest? Should i wait for the airlock activity to stop completely before racking?