I just bottled 6 gallons of Cranberry wine, and I must admit - you might
be too impatient. Keeping it in bulk until it is "dry" or done is just
fine.
I had mine down to .990 but was advised to let it sit. And it was also
"bubbling" like every 8 minutes, which seems slow. But I listened and
let it bulk, and it worked. I was told by several - bulk aging is not a
bad thing, in many ways it is good! So I'm learning, not to get into the
bottle too quickly. It's ok, to let it bulk age.

That's my 2 cents.
DAve
p.s. it was my first 6 gallon batch of Cranberry wine, so I'm just
telling you my thoughts.
DAve


Roger McGinnis wrote:
> After primary fermentation of cranberry wine to a specific gravity of about
> 0.99, I transferred it to a carboy with an airlock. Quite a bit of the
> yeast was also transferred. After 2 weeks in the carboy I still see small
> gas bubbles being generated. Based on the specific gravity when I
> transfered the wine, I am surprised fermentation is still occuring. Will
> cranberry wine undergo a secondary fermentation or am I just too impatient?
>
>