First time making wine with juice, started around Easter with Chilean Malbec. My relatives have been in charge of it so I don't have measurements from the process. But when we went to bottle yesterday 4 of the 5 carboys had just a few very tiny bubbles still going, and they all came in around 1.008 - 1.010. We took samples of each and they tasted slightly sweet and effervescent. Should we be worried that they're still fermenting 6 months later?