I've been looking through threads put not really finding what I need. This is my first batch ingredients were 2lbs light brown cane sugar, 1 lb clove honey, redstar premier cuvee yeast, and apple juice.
How active should fermentation be after two weeks? Airlock activity has slowed to every ten seconds was going every three. It is still very cloudy. Should it be starting to clear? Should I pitch more yeast? or leave it alone? Temperature has been around 68 to 70.