Thank You Calder, that information is priceless! I'm going to take a gravity reading tonight. It's been a full 10 days and it's still bubbling about every 10 seconds, sometimes faster.
I'm totally new at this; should I could crash the cider? I'm under the impression that it will stop fermenting once it's done with the sugar, right? Or maybe not. Once again I used Pasteur Champagne yeast. I'm not sure if that's a yeast that flocculates or not. Everything I've read says the cider takes 7-10 days tops, but I know there's a ton of sugar in there...
Thanks for confirming Fletch. I really appreciate all the help I'm getting and hope to be knowledgeable enough in the future to return the favor to someone else.
P.S. I'm pretty excited about the ABV now!
I was happy with 6.5