I pitched a 3 gallon batch of apple cider 2 1/2 gallons organic apple juice, no preservatives and half gallon pomegranet-blueberry cocktail mix. The cocktail had some "sulfite (grape skins)" that's how it was written on the bottle. Mixed it up, aerated it, added nutients and energizer, 2 packs coopers beer yeast which I had rehydrated first. Fermentation started in about 1 hour. Was using an overflow tube instead of an airlock. Bubbled up and out, vigerous fermentation for 3 day, then solwed. Tool a sample and Sg was down from 5.5 to 3.0. But doesn't seem to be fermenting anymore? Taste is very nice, smooth but obviously quite sweet. I know there are still fermentables in there but am wondering if the sulfite hampered the initial yeast and if I should re oitch, should i just wait and see. And since the taste is so good, is 3.5% abv strong enough for it to keep? Any info would be appreciated! Thnaks