Fermentation time?

[jimmy2plates]

Can anyone advise please

I've recently started wine making, and I see there's much to learn.
Have made 3 batches of Ginger Wine so far.
My question is regarding fermentation time. The recipe I follow suggests that once in the Demijohn it should be air locked and left to ferment for 2 months.
Fermentation appears to have fully stopped each time around day 6 or 7.
Is this normal or am I missing a trick?

 

[Yooper]

Yes, that is normal.

Generally, active fermentation lasts about 5-7 days, and then the wine is airlocked and transferred off of the gross lees (lots of sediment), and then the rest of the time is for clearing. Rack (siphon) to a new vessel after 60 days, or whenever you have sediment 1/4" thick. When there are no new lees after at least 60 days in the new demijohn or carboy, the wine can be bottled.

 

[jimmy2plates]

Thanks for your response Yooper, it all made sense thankfully.