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Hmmm, how much of a bad effect will all that stiring have on my wine?

Oh, just to answer some of the other questions posted. I have (2) 5 gallon carboys and the yeast I used was RC-212

We'll I checked the gravity and below 1.000. The grapes I used were zinfandel and I didn't get the PH or acid this year. I just sampled some and it's fairly carbonated but and a little sweeter than I am used to but pleasant. I'll read the degassing links. thanks to all for your input. Jim

Since I'm new I'm not sure where to check for postings on degassing. I've used the search function and found links talking about degassing buy none on what it means or how to do it.

Hello, I make wine from grapes that I get shipped in from California. I racked my zinfandel to the secondary fermenter in late september. Initial reading was 26 Brix. It's now almost May and it is still bubbling. I usually have the stuff bottled by now. Is this normal?