When to rack into 1 gallon jugs?

[Toxophilite]

New here and new to wine making, though my mother has made wine for the past 50 -60 years and when I was young we were all recruited to help crush grapes before she was able to get juice.
I have been drinking her wine at family events and dinners for years.

I'm starting off small wit 5 gallons of cabernet sauvignon must.

Wine seemed to go through it's first fermenting rather quickly in the bucket and then it was racked into a carboy (actually and a jug as the carboy was smaller US gallons) and airlocks were added.
A hydrometer seemed to suggest fermentation was at an end but the locks are still suspended. I have tried a couple readings all indicate fermentation has ended.

My mother has always made wine by 'feel', her wine is characterful and strong. She seems to think that when the airlocks bottom out that fermentation is done and it was time to rack into jugs. I was thinking, they're airlocks, they stay up because they're airlocks. Certainly mine aren't bubbling at all, but not bottomed out.

Which is it?
I started my wine on October 9th so it has been 39 days

Thanks!

 

[Ohio Bob]

Airlocks are suspended? Bottomed out? None of that makes any sense. Activity in the airlock tells you nothing. The only thing you should worry about is the SG, what was the measurement you took? If the SG gets to 1.000 or less, than it’s essentially done fermenting. Rack off the lees and add potassium metabisulfite and rack again in 3 months.

Congrats on taking up this hobby!

 

[Toxophilite]

Thanks! It's an interesting hobby with potential for pleasing results. As my mother is 90 (and has a batch going) I though somebody in the family should carry on the tradition.
I think you answered my question. I was pretty sure the airlocks weren't an indicator. Specific gravity is about .92 it has been at that level for a week or so. I will admit to having racked off the lees and out it back in the carboy about a week ago. Time to put it in the 1 gallon jugs?

 

[Ohio Bob]

0.920 is not possible, perhaps you meant 0.992, so I agree it’s fermented dry. If it’s is a carboy now, why do you want to put it into jugs, just leave it in the carboy for 3 months.