I previously posted about a cider that kept bubbling. Since then, the cider stopped bubbling. I checked the current gravity, and wonder if I have a stuck fermentation because the specific gravity has not changed for five days..
OG was 13.5°Brix on a properly calibrated refractometer. The current gravity is 5.6°Bx, and has been there for five days. The cider is apple juice concentrate diluted to the OG, and pitched with 6 g of properly rehydrated Mangrove Jack M44 yeast. I did not use any yeast nutrient. I understand the FG should end up at 0°Bx.
The cider has been fermenting since Nov. 19. Original fermentation temp in the cellar was 66-67°F for 3 weeks. It naturally dropped to 63°F. I brought it upstairs a week ago, and it is at 70°F.
Should I just expect the cider to take a long time, and exhibit more patience? Or does more need to be done? Rock the carboy to rouse the yeast? Increase the temp more? Move if back to the cellar.