No change in temp at all. The temp has been a steady 60 degrees in a swamp cooler since racking. I checked again this morning and it appears the number of bubbles has increased. The stopper is tight, but I did notice a little gnat in the outer section of the airlock, so I sanitized that and refilled it. Since the bug was in the outer section and I use vodka I figure I'm safe there. There are no bubbles on the surface of our other gallon.
If it helps, the gallon in question was made using Whole Foods 365 juice and pitched with about 4 grams of Nottingham. The other gallon was made with Kirkland (Costco) juice, 1/4 can apple juice concentrate and pitched with 4 grams of Nottingham. We forgot to check SG on the Whole Foods (we're still new to this.) The SG on the Kirkland was 1.050.
The gravity on our last two samples for the gallon in question was 1.009. The gravity on the other gallon was 1.006. We were planning to rack at 1.005, but since we had two equal readings a few days apart for both gallons we went ahead and racked. When we racked we actually left a good bit of cider behind because the siphon was indavertently pulled out. There was maybe an inch or inch and a half of cider left on top of the yeast so I'm fairly confident that we didn't pick up any sediment. Is it possible that fermentation was briefly stuck when we racked and now, for some reason, whatever yeast was left in suspension has started to ferment again? If fermentation is indeed ocurring do I need to rack again once it stops, or can we go straight to bottling?
I hate to check gravity again as it is only a gallon, and it is the better tasting of the two, but I guess that is going to be the only way to know what is going on.