Ericphotoart
Senior Member
I know , patience is the key in this hobby but I’m worried something is going wrong. I’m quite new to the hobby and this is my first Apple wine. I used E1118 yeasts and my SG was 1.086. After 7 weeks in secondary it is still fermenting, bubbles on the surface and bubbles in the airlock. Isn’t it too long considering not that high SG? Carboy is at a constant 67-69F temperature.