My first batch of wine made from juice had an OG of 1.084 and after one week was down to 1.021. After two weeks, it fermented dry. This recent batch, also made from fruit juice, has been in primary two weeks and the airlock is still bubbling some - a series of 3 quick bubbles every minute or so. Should I take a gravity sample today to see where it is or just wait 'till the airlock becomes dormant? I know from beer that airlocks don't always equate to fermentation and the only way to really tell is a hydrometer. That being said, my first batch was dry in 2 weeks, so I wasn't sure about this one. This batch's OG was 1.082.