How long should a cider take in the primary? I am used to a beer taking 3 to 7 days to stop outgassing. Inspired by a prototypical grocery store cider and that apple juice + cornsugar recipe, I thought I could make a quick 5 gallons omitting the corn sugar. Like most afpelvien recipies suggest, I used Montcherat (SPELLING?) yeast at ambient 62 +-2 deg. Original grvity on plain apple juice was only 1.049! It has been 3 weeks and bubles are still comming up in my carboy. What gives? If I use an ale yeast will it go faster? I want to crash in the fridge and force carbonate when done. No sulfites. Just easy. Mostly I want to know what you all have experienced before. Thanks and cheers!