I made a cider/apple wine 4 weeks ago with pasteurised apple juice, some apple juice extract and safale s-04.
Starting gravity about 1.050 and gravity a week ago was 1.002. It smells OK. Almost like white wine with a touch of apple. And its really clear.
But, there are still some bubbles on top of the cider, and if i look inside the fermentor there are small bubbles coming up from the bottom sediment. The boubles form smal islands on the top and are very small. They don't cover the entire surface though.
Is that normal? Other ciders I have seen had a clean surface after fermentation was done. I mean, it has been 4 weeks now and it doesn't look like the bubbles are going away.