I made a 6 gallon batch with North Coast organic apple juice and Cotes Des Blancs dry yeast. It sat in primary for 1 month. I checked the other day and gravity was at 1.000. I pasteurized 5 lbs of apricots and racked the cider onto them. It's been 48 hours and there is very little airlock activity. It bubbles, but veeeery slowly. Is this normal? When I add fresh fruit to beer, it always has a crazy secondary fermentation.
I don't keg. I carb and bottle my cider just like my beer. I also don't pasteurize, I just make sure I'm at 1.000 and back sweeten appropriately. I plan on letting this one sit for another month or so, but I've never added fresh fruit to my cider, so I just wanted to know if I should add a packet of fresh yeast, or just leave it be.
Any help or advice would be appreciated.