100% Brett Cider question w/ pic

I pitched a vial of White Labs WLP645 Brettanomyces claussenii into 1 gallon of unfiltered organic apple juice and a few days later I saw what I hope turns out to be a healthy pellicle. I didn't see any activity in the airlock or even any co2 bubbles in the juice. Is it normal to not have any "active" type of fermentation with 100% Brett? And how long until I should bottle/keg it?

I just realized maybe this would be better to post in the cider forum...

Any chance that you didn't aerate the apple juice before pitching the yeast?

I've seen brett fermentation with zero airlock activity. It seems to vary, my last one was Brett L.;

sweetcell said:

Any chance that you didn't aerate the apple juice before pitching the yeast?

Click to expand...

I did shake it up vigorously for a few minutes.

Now I'm wondering how I know when it's time to bottle?

take a gravity reading.

Update: After pitching the vial of Brett on 2/2/14 I didn't see any activity except the pellicle form a few days later. Around mid April I did a taste test and the cider was still sweet and I was thinking about adding in some other type of yeast to complete the job that the brett never started, but I hadn't gotten around to messing with it yet. Then, while refilling the airlock on 4/27, I noticed there was some vigorous fermenting going on! I'm not sure exactly when it started but I could tell some of the krausen had at some point in the last few days made it up the neck of the gallon jug and as of today, 5/1/14, it is still chugging along with a nice layer of white frothy bubbles in the neck! I'm not sure what would cause this to just randomly start fermenting almost 3 months later (warmer temps maybe?) but hey, I'm not going to complain!

Interesting!