I am working on a Blackberry Wit. I left the beer in the primary for 8days. Bubbles in air lock were 2 min. apart and I transferred to the secondary and added 3lbs of blackberry puree. The puree started the fermentation all over again. I knew it would do some but it got pretty aggressive. After 5 days in the secondary it has slowed to 30 seconds per bubble. Should I let it go or try and stop it? I was hoping to leave it in the secondary for 2 weeks. After all of that will I still need to add any priming sugar when I bottle. Any help is greatly appreciated.