What is the function of primary and secondary fermentation. How long do i have to do primary and secondary fermentation. I did some mash and in two weeks fermentation was finished acording to the hydrometer reading. If fermentation is finished that soon why would i need to ferment in secondary for a long period of time, say for example 2 months, if there is no bubbling and no fermentation ocurring. Any suggestions on when to rack and for how long to ferment my wine are needed.