Referring back to the "Why is the airlock moving???" post from a
couple weeks ago, I promised an answer to the group. We spun down a
sample of my apple wine on a cenrifuge and inspected under a
microscope at 1000X. We found some solid particulates but no evidence
of biological activity of any kind (yeast or bacteria). My airlocks
are still moving slowly (1 bubble ever 15 minutes or so) so I suppose
I'll have to assume it's CO2 gas. I wonder how much longer this will
go on. I wonder if i's safe to bottle with slight residual CO2 trapped
in suspension. Either way I'm sleeping easier knowing there's no
microbial toga party going on in the wine :-)

Thanks to the group for your valuable input. I'm learning so much more
from you guys than I ever would have without the benefit of this news
group.

Cheers!
Charles