Took the plunge and moved the Pinot Noir into the glass carboy (a big bottle, like those used in water coolers) last night. It smelled fairly odd, but then I've never sniffed a wine in the fermenter before, so I don't really know what's normal.
Another odd thing: the specific gravity of the wine (measure of its liquid density, which started at 1.080) was down below 1.000, which means it's less dense than water, and effectively finished fermenting! That was a bit fast; I was expecting it to be around 1.010. I may have to call R.J. Spagnols this evening to see what I should do.