Still bubbling slowly. Decanted into fresh demijohn in order to leave behind some of the sediment, specific gravity measured at 1.006. That’s low enough for bottling, but we decided to improve the already OK taste and give it a chance to make more alcohol by adding 250g of white sugar. (That figure was plucked out of thin air after reading the instructions with the hydrometer properly, in hindsight the 25g was added last week was nowhere near enough)