Hi,

First up, I'm an extreme novice in the arts of home brewing so please excuse
my ignorance/stupidty ...

A month ago I started two wines, a Loganberry melomel and a Strawberry wine
following the instructions laid out in a couple of recipes found on the
internet. Everything seems to have gone well and after having done a couple
of rackings the wines seemed to stop fermenting so I added the Campdem
tablets and finings and left them alone.

Now, after a few days of non-activity in the demi-johns, both wines seem to
be bubbling the airlock again - although painfully slowly (about 2 bubbles
p/day). Neither are crystal clear although I can see through them quite
easily (the Strawberry wine seems cloudier at the bottom then the top). The
SG of both is just below 1.000 so I'm guessing the sugar has all gone.

So, I'm just wandering if I'll be safe to bottle them even with this little
bit of activity?

Thanks in advance!