Ok, so... I started my first attempt at making cider last week. I used 23L of 100% apple juice, with no preservatives from the grocery store. I then added 2lbs of brown sugar and one 11g pack of S-04 yeast. Fermentation began quickly and after 1 week I looked in and there is still a thin layer of krausen that won't go away. I decided I would check the gravity, and it's still only at 1.046 and my SG was 1.060. It's been 1 week and I figured it would have been done fermenting by now.
What do you guys think? Am I too impatient, or was this a failure