I've had the apfelwein in the carboy since Dec. 31st. Was going to bottle it today. In moving the carboy from downstairs to the upstairs kitchen, the apfelwein got shook up a bit. Nothing vigorous, just standard liquid movement when you carry a carboy. Since sitting the carboy on the kitchen countertop, I've noticed carbon dioxide bubbles coming out of the sediment in the bottom and causing the airlock to bubble about 1x / minute. Does this mean the yeast is not done working it's magic and I should not bottle yet? Or is this pretty common when you move a carboy and agitate the sediment a bit?