I tossed together my first cider last night. 3 gallons of peach cider. I put in .5 cup of brown sugar (about 5oz) with the OG being 1.074 @ 68 degrees. I'm using US-04 yeast. I checked the air lock this morning and it wasn't clogged so much as the bubbles from the co2 were forcing peach into it. I popped it out and replaced with another clean airlock. Guess I'm gonna have to keep my eye out on it over the next few days. I'm going to leave it in the primary until I get around 1.005 or there about. I plan on back sweetening it with some Splenda to taste.
Now my question. With that information, about how long can I expect to wait for that? I know higher the OG the longer it needs, I just don't want it getting down to around 0.090 and making it super dry.