California Grapes-75% cab sav. 25%-merlot California
I fermented must for 5 days in large drum-pressed grape skins-tranferred wine to 54L demi johns. Has been fermenting for 2months in demi's, I still see carbon dioxide bubbles rising. My question is-has the wine completely fermented? I have used one of those specific gravity meters and reads 990 both demi's, but was told that they are not accurate-and that if the wine is still producing bubbles in air lock, it is still fermenting. The bubbles are very minimal.
Any help appreciated.