I was given a bag full of Kiwis grown here in the Northwest part of Washington State. I massed them up, squeeze out juice through a mesh bag and followed a recepie I got somewhere on line, maybe here. Anyway, yeast and kiwi juice, some water and away it went, bubble city. That was on 10/30/09. Now its dormant, no bubbles in the air lock and the upside down cup in air lock is resting on the tube inside. Should it have stopped so soon? Others fruit I have done at least keep the cup raised up or an occasional burp for morth than a month. What advice? Add more sugar and see what happens? I hear the "term fermentation lock", what is that?
Thanks again. Norman

Sometimes they refer to a stuck fermentation as a fermentation lock. I'm betting your fermentation is finished. Have you tasted the must? What type of yeast did you use? Time of fermentation is based also on temperature. Usually I ferment out in 3 to 5 days in the primary.

I would check the specific gravity. (SG). If it is 1.000 or slightly below I would just rack the wine to another container and re-install the airlock. If fermentation is finished adding more sugar won't do anything but sweeten the wine.

A hydrometer to measure the SG is fairly inexpensive. Less than $10 and well worth the price. They also sell a tubular container that goes with the hydrometer. Fill the container with wine and allow the hydrometer to float in it.