It sounds fine. Every batch is a bit different, and so I don't think I've really had a "normal" fermentation! Right now, I've got a crabapple wine in secondary that is going slowly and doesn't seem like it'll ever stop. Right next to it, I have a chokecherry wine that fermented out in less than a week, and is sitting there already clear! As long as it's fermenting, don't worry about it!
I like to rack every 30-60 days at first, as long as lees over 1/4" thick are still forming. If you don't have a ton of lees yet, then you don't even have to worry about racking. Once the bulk of fermentation is done, make sure you top up with more liquid, as to not have any headspace, and just wait it out. It sounds like everything is going well.
Broken Leg Brewery
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