I am by no means an experienced winemaker. I have made 2 small gallon batches that were somewhat successful and I am on my 3rd. This is my first 5 gallon batch. I am making it using juice concentrate. I started this batch on 3/28 so it has been exactly a month now that it has been fermenting. I have it on a heating pad and the temperature strip on the side has been around 75degrees through the whole fermentation. My problem is that I am still seeing some action on my airlock. Is this just excess CO2 and my wine is done , or is it still fermenting? any and all advice is welcome. like i said before i am a complete beginner but very anxious to taste my batch of apple cherry wine. Thank you all in advance!