Primary Fermenter questions

I know you all been getting a lot of ?s lately but....My cider has been in the primary since wed. it was going crazy on thurs., since then the air lock has been bubbling every second consistently. the foam on top of the must is a very little amount (doesnt even cover the top). it doesnt seem to have a rapid boil look, like ive seen with my beer, is this normal? and how long can I expect this consistent fermantaion for? in my 5 gal batch, I used 1 packet of lavlin champagne east and 2 #s Brn Sug. Does this sound like im doing ok thus far? Thanks folks!!!

Yep, it's fine. Wine yeasts are more civilized than beer yeast. That's why you don't have to allow as much head space when fermenting apfelwein.

Sweeet!!! thanks