Cider fermentation

More then 2 weeks of fermentation is ok? Is there a limit?

 

I've had ciders take a month in primary. They just keep going. Be patient.

 

2 weeks is fine. If it takes longer then 4 weeks you had to have done something wrong. (i.e. wrong temperature, crappy yeast....).

 

I heard two months to ferment and three months to age but that was for perry.

Still, it might apply in some small way to cider fermentation.

 

It depends upon yeast, temp, nutrients, lots of things. This ain't beer, after all Actually the really good stuff can take a lot longer, especially at lower temps.

 

Hey! DaMonkey! When it comes to fermentation times, "wrong" is the wrong thing to say. Did you notice the OP is new? I have cider that takes two months to finish fermenting, and I haven't done anything "wrong". My 18% ABV hard cider (apfelwine) is smooth as silk, with no "hot" alcohol burn or "off" flavors. When I worried about how long it took for my cider to finish, I produced some really potent nail polish remover, and nasty rocket fuel cider too. Just like real Southern Barbeque, low and slow is the way to go. You may do it differently and get differently and get results you are happy with, but that doesn't mean you did something wrong.