What was your starting SG, and what is it now? Usually, you'll want to do primary fermentation in an open container (bucket), then transfer to a carboy w/ airlock when it slows. It could have simply finished very quickly. Best bet is to take an SG to see where you stand.
If it is stuck, make youself a starter w/ warm water. After 45mins, add 1/4oz of the must. Wait another 2hrs, and add 1/2oz of must. Repeat this 2-3 more times every 2-3hrs and you'll have a very strong starter colony to restart. When adding, slowly pour onto the top of the must but don't stir. After 10-12hrs, stir deeply to integrate. Monitor the SG and transfer to secondary and airlock when ready.
Primary: Sparkling White Grape Peach Wine
Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider
Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee