That may be no big deal. What is the SG?

If you don't use sulfites it could be malolactic fermentation and that
might be and issue in apple wine. The bubbles of ML are tiny usually.

Joe


> > >> 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
> > >