You only made 1 gallon?
What cider / juice did you use? (I don't see this in your post)
I have 3 gallons going right now (my 2nd attempt at cider, not counting the melomel /cyser I've got conditioning right now).
The 775 is a good yeast for cider, but it will ferment very dry. If you want a "sweet" cider then read up on the many threads here on back-sweetening and pasteurization.
This yeast also throws off a bit of sulphur, which will need to be conditioned out. You can rack it to a secondary in a couple weeks and/or until it gets down to around 1.000 - use your hydrometer, and then let it rest for about 2 weeks before you bottle it. You can leave it in the primary if you wish, but from what I've read cider benefits from a secondary in helping it clear.
It should be drinkable at 4 weeks (because of the time it takes to get the sulphury notes out of the nose) but will be much better after a couple months.
As far as the bubbling /airlock goes - my latest batch (a combintation of 2 gallons of local cider w/o preservatives, 1/2 ga. of gravestein apple juice from Whole Foods, and a 1/2 gallon of organic "Earth's Pride" apple juice from BJ's, along with 1 c. of raw turbinado sugar boiiled in water w/ cinnamon and vanilla) has been happily bubbling for 2 days now. It foamed up a bit and was bubbling like a nice ale yeast, but it's already starting to drop and clear (which is a good thing).
Fermenting at ambient room temperatures between 66 and 68F.
The sands of time were eroded by the river of constant change.
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD