Originally Posted by AZ_IPA
I wonder if it's slow because of the nutrient load? Wort has so much nitrogen and other stuff that yeast need, whereas things like wines and meads don't. I'm wondering where apple juice fits in the mix?
Adding yeast nutrients to the next batch is certainly something worth trying. Although I have brewed hard cider before using only yeast and apple juice, which resulted in a small but respectable krausen from Wyeast 3068.
My gravity is now at 1.050 from 1.056 after 4.5 days... I'm going to re-pitch tomorrow afternoon unless anyone else has an idea?