grape hules

i got 4 bearls of carloes grapes wine working an it stop working off befor the hules drop an it tast very sweet i add some yeast feed to start it working more an the hules have started going down a bit now was wondering if i should rack it off an let it work off in the carboys .

Ok spurmaker I need a little help here with this post-

What is a bearl. Barrel? What is a carloes grape? How long has it been fermenting? What temp. WHat kind of yeast? What the heck is a hules? If hules are skins then you should be pressing them down into the wine twice a day for approx 7 days then rack off into carboys and press the juice off the skins and into carboys too. You should also not be doing a primary fermentation in a barrel, barrels are for aging. I also need some basic measurements from when you started the wine. I need brix/sugar percentage/ specific gravity. I need total acidity (volume), PH, and temp. I need to know what you are making, and what you are making it in. I will attempt to help you but really I need some good info or what I say is just garbage. Get back to me.