My cider has been fermenting for five weeks. I still notice streams of tiny bubbles when I hold a flashlight to the glass fermenter.
I threw the cider together on a whim before work one day in mid-November.
- made the cider on or around around November 18 - it is simply frozen apple juice concentrate, with no preservatives, diluted to 1.055; I am hoping for a tart, apple-y, bottle-carbonated cider that I will slightly backsweeten with xylitol or other artificial sweetener;
- followed proper sanitation procedures;
- Pitched with 5.1 grams of Mangrove Jack M-02 cider yeast, properly rehydrated, at 70°F
- has been fermenting at cellar temp (started at 67°F and dropped over last week to 62°F)
- began fermenting vigorously at around 48 hours, vigorous fermentation slowed down after no more than eight hours, and I have been seeing tiny bubbles rising continuously since then;
- There is a firm white yeast cake - about 1/3 inch deep;
- I don't know the current gravity, and don't intend to take a gravity reading if I can avoid it due to this being a small batch;
- I have never used this yeast before.
Edit: Specific gravity seems stuck at 5.6°Bx, so I posted another question.