I started my first batch of Apple Cider last night. I used 5 gal. cider, and one packet of Red Star's Pasteur Champagne. It's been fermenting for about 15 hours now in a 68 deg. F. room, and I'm getting about 1 bubble every min. or two. Is this normal?
I kind of expected more bubbles, expecially after reading a thread on here where someone thought their cider was done because after two weeks his bubbles had slowed to that amount.
I kind of expected more bubbles, expecially after reading a thread on here where someone thought their cider was done because after two weeks his bubbles had slowed to that amount.