Originally Posted by winenewb172
The sg has stayed the same for a few days but I still have air lock bubbles is this because my wine is degassing itself? It tastes better today too!
If your gravity is above 1.000 then you are more than likely still fermenting, though since we do not know a starting gravity it is truly hard to say. It honestly can sometimes take a few weeks for those last points to drop. Your yeast has a tolerance of 13-15%, so my gut says still fermenting especially since you are just beyond four weeks (though it is a shot in the dark since we do not know OG).
If it were mine, I would rack in another week if necessary, otherwise rack in about a month and then every 1-2 months as long as dropping sediment. Just about every jam wine I made was racked monthly & clear/degassed & being consumed as early as 90days, but it gets really good with age. My 2011 boysenberry is my favorite along with black raspberry.
Anyway, if it is still percolating it will just do its thing. Remember to dose with SO2 at least quarterly & specifically before you initiate degassing (if you do that vs allow nature to do it).