forgot to mention, this is per terry garey's rich apple recipe
multiplied up for five gallons, and includes yeast nutrient.

snpm wrote:
> I am making a five gallon apple juice concentrate. I am a learner. I am
> in the secondary, and it has been plip plopping fermentation at the
> rate of about one surfacing bubble a second for over a month, after ten
> days in the primary. Yeast is champagne and the room temp is 75-80
> depending day or night.
>
> Now, I'm not in a hurry. Takes as long as it takes, but here is my
> question...
>
> Why is this still visibly bubbling away after a month in the secondary?
> Is this a problem? If it is, is there something I should do?
>
> Again, I'm not in a hurry, but Im not used to seeing such a long
> fermentation at such a rate of bubble production. It's made me curious
> to ask the group what you all think.
>
> Any thoughts/advice/observations?
>
> Thanks
>
> Sean