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