Some of you might remember my Lemon wine was slow to start. It's been fermenting for about 6 weeks now and I still see bubbles coming up from the bottom. It's SG is right at 1.00 The recipe says to rack it when dry. My question is, when I see bubbles coming up from the bottom, does that mean fermentation is still happening? This fermentation has been the slowest I've ever seen. Yes, the SG has dropped continuously throughout the process, but at 71 degrees in my wine room I don't know why it has taken this long.