How long should one be seeing bubbles coming from the airlock? When is fermentation over, and when is it "stuck"? I have five separate gallons of elderberry must, with different yeasts. The four (with and without raisins) I have with Lalvin 1122 or Montrachet are bubbling; the one (just a couple of days older) with Lalvin 1116 has stopped bubbling. All the musts are in my basement, which is about 80 degrees. the older one's SG is > 0.99. I added the contents of a packet of Montrachet after transferring it to a gallon jug from the primary fermenter. Am I on the right track?