I held off racking it and returned the airlock! Its still bubbling about 25 30 bubbles a minute
Well bubble rate is a very poor guide as it just confirms that something is releasing gas.
You did a good thing already by getting a hydrometer.
Now I don't know that yeast, is it bread or wine or what ?
Your ingredients sound like a JAO batch. So with that in mind, is the orange a whole one sliced up ?
Because when people make JAO but sub the yeast for wine yeast or just have it go dry, they learn its not a good dry recipe........
Because if the yeast ferments all the sugar (or even most of it) the bitterness from the orange pith becomes the dominant/up front taste.
This isn't so much of an issue if you let the batch finish the ferment, then hit it with stabilising chems (sulphite and sorbate) then back sweeten to at least 1.020, probably higher, to balance it and mask the bitterness with sweetness. Then just leave it to clear naturally.