I made a 6 gallon batch with North Coast organic apple juice and Cotes Des Blancs dry yeast. It sat in primary for 1 month. I checked the other day and gravity was at 1.000. I pasteurized 5 lbs of apricots and racked the cider onto them. It's been 48 hours and there is very little airlock activity. It bubbles, but veeeery slowly. Is this normal? When I add fresh fruit to beer, it always has a crazy secondary fermentation.
I don't keg. I carb and bottle my cider just like my beer. I also don't pasteurize, I just make sure I'm at 1.000 and back sweeten appropriately. I plan on letting this one sit for another month or so, but I've never added fresh fruit to my cider, so I just wanted to know if I should add a packet of fresh yeast, or just leave it be.
Any help or advice would be appreciated.
Everyone's always in favor of saving Hitler's brain but when you put it in the body of a great white shark, oooooh, suddenly you've gone too far.