So, a few days ago, I started my first batch of cider. Started out as 4.5 gallons of Wal-Mart hard cider with ascorbic acid added, threw in 3 cans of Kroger brand apple juice concentrate and White Labs English Cider Yeast (WLP775 I believe). Initial specific gravity was 1.058. I pitched the yeast on Sunday, 3/1, but after 48 hours, saw very little, if any activity.
Finally, I bought a strip thermometer for my Ale Pail and realized that it was at 55 degrees! Last night, I moved the batch to the furnace room, and it's now happily fermenting away, with 1-2 bubbles per second.
Anyone have any thoughts on when I should rack to my secondary? Or is it just based on activity and SG readings?