My apple cider wine bubbled for almost 2 months before it slowed down. I
don't know why, but I kept going by SG and recipe and in the end, it was
great. I would like to know what Terry Garey's rich apple recipe is, is
it somewhere online or in a book?

--
DAve

snpm wrote:
> 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
>