Why does the bubbles in my secondary occasionaly go crazy?

[jbear]

No problem, I appreciate the input. My secondaries are in my office, which is usually between 65 and 68 degrees this time of year.

This morning the apple was 1.002 and the apple cranberry was 1.010. We'll see what the next two days read. I would have thought the apple would have been a little higher frankly.

 

[Wade E]

When nearing the end of fermentation I awlays bring the temp back up just so it finishes well. Letting them not finish may result in fermentation at a later stage like in the bottle even if you have used sorbate as then yeast may just be dormant.

 

[jbear]

As long as the bubbles are consistent isn't it still fermenting?