scuffadine long ferment?

[jdrum]

i have 2 batches of scuffaidine 5 gal first run, 4 gal second run, first run was put down 10/15, second run a week later with the skins and yeast from the first, both sg .090,
second transfered to secondary on 10/30,
sg. unchanged since 10/10
first run sg. .005
second run sg. .998
as of today 11/11 they are both still producing bubbles! (more than natural degassing)
this is the first scuffadine i have made, temp down to 60 degres at night to 70 daytime,
ould the naturallay be going through mlf? whatever ill let it set till it quits, but i am wondering why the long ferment with the sg. stabile,

jim

 

[Poormanfarm]

Go ahead and let it "bubble". Scuppernong is a bronze muscadine grape and sometimes it takes a while for it to finish.