Got a juice pail of Sauvignon Blanc. Came with yeast but added Red Star Premeir Côt des Blanc. 8 days after pitching yeast it was about 1.010 so I transferred to secondary. Three weeks later I still see some small bubbles coming up to the top and assuming it is still finishing. Hydrometer reading is .992. Is this thing still fermenting three and a half weeks after transferring to secondary or are the rising bubbles just gas being released? Want to rack again, add sulfites and clarify but want to be sure fermentation is complete.
Temp is around 68 degrees.
Thanks for any info.
Temp is around 68 degrees.
Thanks for any info.