Out of curiosity, you say it is slightly active....how did you determine this without using your hydrometer? Try to always use hydrometer to determine where you are, it will take the guess work out of it. Establish good habits now & you will not have huge issues later.
Definitely do not want to add energizer/nutrient without knowing SG, because there is a point of no return with the stuff and you can really unbalance things if you add it too late. I never add once wine has dropped SG more than 2/3. Some will not add if SG has dropped more than 50%.
But honestly the best thing to do is taste it, assess for oxidization (do you know the wine tasting/in a glass/against white background method to check for oxidization?), check SG then go ahead and rack to carboy, apply airlock and rack monthly as long as dropping sediment. That has worked for my jam wines & almost every batch was naturally clear, degassed, and being consumed as early as 90 days after SG zeroed out. But if you want to age a bit, then I would rack to carboy/airlock & rack again in a month, then aim for every 2 months as long as dropping sediment. Should be clear/sediment free with ideally no more than three rackings beyond finished ferment. Do not forget to dose with SO2 quarterly and especially before you initiate that first offgassing session.
Other than that I would say you are still on your path to 5 gallons of delicious mayhaw wine.
Do you make the jelly or know someone who does? Looking for a good source personally since no mayhaws in my area. That is my MIL favorite jelly on the planet.