Blackberry Wine : After about 3 weeks it is time to rack off the lees and begin aging. At that point the wine is supposed to be between 0.990 ~ 0.995. However, the air lock is still producing CO2 burps every 40 to 50 seconds I could just take a sample and check the SG, but figure there is no reason to do so if it clearly isn't there yet. So, Does one excpect to see ZERO CO2 air lock "burps" before racking off the lees (and moving onto aging), or is continued "burping" common at this (SG 0.990 ~ 0.995) stage? At what SG does CO2 production and those gas "burps", actually stop?