I started a Wine Expert Selection Estate Sonoma Valley Pinot Noir kit 3/06/09. The Starting Gravity was 1.096. The day after I started it it was bubbling furiously and continued for about 7 days without stopping. On the 7th day It was bubbling when I went to work and totally still when I got home. I got really busy with work and didn't get back to it until yesterday which would be day 12. I racked it fronm the primary to a carboy and then checked the Specfic gravity and it was at 0.0991. Another check today it was unchanged so I assumed it was through fermenting so I stabilized it, stirred it to release the carbon dioxide and added the fining agents.
This was strange. The instructions tell you to leave it in the secondary fermentation stage for 10 days or until the SG is 0.996 or less. I can only assume that it was completed in the primary fermenter because I left it there for 12 days, but I wonder, is this common or perhaps its a characteristic of Pinot Noir grapes? Might I expect some "off-flavors" from leaving it on the lees in the primary fermentor so long or is this another one of those situations where "it will probably be OK".
I will appreciate anyones feedback on this.