Bubbles may indeed still be fermenting slowly but you need to get 3 identical gravity readings, each one taken a couple of days apart so the 3 readings are taken in a week, then you can presume the ferment finished and the bubbles are a bit of "off gassing" from the dissolved CO2 and atmospheric pressure changes.OK, so I start checking gravity now? If it is still bubbling doesn't that mean it is still fermenting? Should I rack it right away or wait til I get consistent gravity readings. I used d-47 yeast if that matters. I want to age this b4 I bottle it.
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