Q&A: I'm just finishing two 4gal batches of apple wine. Without a lot of boring details, here's the deal: Each batch started with 3 gal of pressed juice + 1 gal water. I brought the SG up to 1.100, added yeast nutrient and HC-1118 yeast. No starter, just pitched the yeast. They got neglected for awhile, and one batch fermented dry (SG .990) in the primary in 12 days. The second batch was down to 1.010. I racked that one to a secondary carboy under an air lock. The seconded one continued to percolate...forever! I finally checked it today and it was SG .990. Still blowing bubbles. I racked it for a second time into another carboy, reapplied the air lock, and it's still blowing bubbles. It's been 26 days! The SG says it's done. The wine disagrees. What's up with THAT? Comments?