I love unusual cider experiments, and have tried a bunch of the more common variants we all love discussing here - apple, pear-apple, etc. I even tried mango once. (I liked it, but everyone else felt it tasted a bit underripe.)
I'm now trying cranberry "juice cocktail". It's just one type of fruit juice, but with added water & sugar, of course. I used a white wine yeast (was out of champagne), tossed in a pinch of corn sugar to get things going, and waited.
And waited. And waited. And waited.
It's going on 4 weeks now, and the darn thing just won't finish. Now, to be clear, I'm not talking about a rapid bubbling of the airlock. Rather, this is a slow, painful process that seems to be generating a minor amount of gas per hour. The surface has only a partial ring of tiny bubbles around the edge, and a few stragglers on the surface proper.
As far as I can tell (visually), there's nothing bubbling up from the bottom, etc. as there had been initially.
Here's my question: At what point can I consider this "done" and ready to bottle? Yes, I know this isn't a hobby for the impatient, but this seems egregious, especially by cider standards. However, I don't want 30+ bottle bombs either.