I pitched some champagne yeast into my cider on the 21st of February. Now it's bubbling, but VERY slowly - about one bubble through the airlock every minute or minute and a half. The hydrometer reading hasn't changed at all...
The temperature is ranges from 60-70 degrees. I live in southern CA, and the temps here are 70 high in the day, and 50 low in the night, but the house usually doesn't go below 60.
Should I pitch more yeast? Is it not fermenting fast enough? Should I make it warmer/colder?