Sounds like you have a healthy ferment going there. No problem at all from
what you say. Since you have it under an airlock already and you started it
from juice (no pulp), there is no real reason to move it to a secondary now.
Let it go until is slows down.

Ray

"BOB" > wrote in message
nk.net...
> Hi gang,
> I'm making an apple wine with store-bought juice and I've got a
problem
> I don't recall seeing before. The primary fermentation is almost complete,
> the airlock bubbles about 6-8 times per minute in the 6 gallon carboy, but
> the wine has still got a pretty fair number of bubbles remaining on the
> surface; about 20% of the surface is covered in bubbles about 1/4" deep.
Is
> this a bad sign? I adjusted the acidity when making it, and I went for a
> high alcohol and sugar content. Potential alcohol is about 17%!!! I did
not
> use any yeast nutrients or pectic enzymes......
> Anybody got any suggestions???
> Am I screwed???? LOL!!!
> Bob
>
>