Ridiculously long Fermentation

[Zeekdaman]

I made the hard ginger ale, following nearly all the directions exactly as posted on a HomeBrew supply email. (https://www.homebrewsupply.com/learn/make-alcoholic-ginger-ale.html) I did the primary, then the secondary and have been waiting until the bubbling stops. It's been bubbling once every 40 seconds for FOUR WEEKS solid.

I should have bottled by now, but my hydrometer broke and a few other excuses...but it still is bubbling. Should I bottle this stuff yet? Am I going to get bottle bombs if I prime it?

I suppose my real question is why in the world is the US-05 still fermenting. The OG was only 1.045 or so. My house is cool. Could that be it? Average temp is about 62 deg F.

Any thoughts?

 

[STMF]

There is no way to tell for sure without a gravity reading.

It is *probably* done and the bubbles is *probably* just CO2 that is comming out of solution and you could *probably* have bottled it a few weeks ago.

 

[RM-MN]

Don't confuse bubbling with fermenting. Get 2 new hydrometers, one to use until it breaks, and a spare to replace the broken on. Your hydrometer reading is the only way to be certain of the level of the fermentation. Fermentation should only take a few days.