Found Collection

I started my second kit wine last week (Pommard by Vine Pro), and it
fermented great for a week. Then I racked to the carboy, and noticed that
fermentation had stopped. Completely. It doesn't taste too bad, but of
course its filled with CO2.

Is it unusual for a wine to completely ferment in a week?

Should nutrient or more yeast be added?

Any help is appreciated
Steve

+I started my second kit wine last week (Pommard by Vine Pro), and it
+fermented great for a week. Then I racked to the carboy, and noticed that
+fermentation had stopped. Completely. It doesn't taste too bad, but of
+course its filled with CO2.
+
+Is it unusual for a wine to completely ferment in a week?

Not necessarily.
+
+Should nutrient or more yeast be added?
+
Not necessarily. Have you checked the specific gravity (SG) with a
hydrometer? If the SG is below 1.000, it may well be finished.

Or it might be fermenting slowly enough that you don't notice it
right away. Racking will release quite a bit of dissolved CO2 from the
wine, and it can take a while for the yeast to produce enough gas to
build up enough pressure to start coming through the airlock again.

First thing to do is check the SG.

It is unusual, but not impossible. I had one finish in 8 days, and I
borrowed a friend's hydrometer to double check, and sure as shooting
it was done. Although I am surprised that you find it palatable at
this point.

Anyhew,,,measure SG: if below 1.000 you're done. If above, your batch
is 'stuck', so repost, stating your SG, and myself and/or others will
help you thru it.

T