Sorry if my english is not verry good.
Last thuesday I started my first batch of cider. I used 4,23 gallon (16 liters here in Canada) of fresh pressed apple juice, unpasteurized ,no additives and I added 0,5 kg of dextrose (1,1 lbs). The apple juice had a gravity of 1.050 so with the sugar it was around 1.062. I mixed everything togheter , added a pack of US-05 yeast then puted my fermenter in my fermentation unit. I setted the temperature controller at 17C (63F) and let it there until today.
I want my cider to be kinda sweet so today, after 4-5 days of fermentation, I took a little sample and checked the gravity (because I want to stop it around 1.015) and it was at 1.056. I only lost 0.006 points in all those days, I never maked cider before but I never had a beer fermenting as slow as that. Is it normal ? Should I had another pack of yeast in it ?
I tasted the sample and it was good, nice apple taste so I don't think there would be an infection in the juice. It's smells apple, caramel, butterschotch.