I used this recipe found on leeners.com http://www.leeners.com/cider.html (towards bottom of page). It says to rack to secondary within ten days even if fermentation is still going strong. It stresses NOT TO LEAVE IT IN THE PRIMARY FOR MORE THAN TEN DAYS! Mine hase been in there 11 days today and is still going, although not very strong. Other similar recipes I've found on HBT have said to let it go in the primary for at least 2 weeks to a month. Keep in mind I have followed this recipe exactly with the campden, pectic enzyme, and yeast nutrient. The next step is to rack to a secondary with more campden(I'm assuming to kill the rest of the yeast and stop fermentation), then bottle after two weeks. I want this to be a sparkling cider...so if I kill the yeast with the campden today, what good is priming sugar going to do in two weeks when I bottle? Won't all of the yeast be dead leaving me with a still cider? Is this website full of it? Please help if you can...I don't want it to go to much longer in the primary if it's going to go bad.