Hi all a couple of questions here. I started a batch of Apfelwine on 2/08/09. Fermentation was visable 2 days later. My fermentation lock has been going ever since. Not real active but a bubble every 1/2 min or so. I followed the recipe exactly. My room temp was 64 to 66 for first month and a half. I know that this is low and the cause of slow fermentation. Gravities have been taken periodicaly and are as follows og 1.050, 3/7 1.012, and 4/7 1.002. Temp now reads 66 on carboy. My question is can I bottle at this gravity and add 3/4 cups of sugar to carb this in 12 oz. bottles or should I wait for gravity to drop to .999? It has changed color and cleared a little but has not gotten clear enough to read a newspaper through. Also do I have to worry about infections letting it go this long or will the amount of alcohol keep this from happening at this point? I have practiced good sanitation. Thanks for any sugestions.