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Change of Barometric Pressure

I recently noticed that a 1-piece bubble airlock has been going through significant shifts in fill height between the 2 chambers. No bubbles are evident, but the liquid (glycerin) has shifted back and forth almost completely between the chambers.

The wine is a kit wine that has been stable and bulk-aging for about 3 months, and it looks ok. The carboy is topped up to within 2 inches of the bung.

I'm thinking this is probably the result of changes in barometric pressure, but I have never seen any discussion of this phenomenon in my winemaking books.
Thanks
Erik

 

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