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Sg was 1.049. Started fermentation 16 days ago and it's still going...bubbles every 10 sec. I'm wondering how long it takes 15 gallon to ferment. Temperature is 50 F. Also, how do you take readings? I mean... If everything is closed, how do you take a sample?

After 3 weeks it stopped fermenting, racked it and now i will wait until it clears out and then fill the bottles, prime it with sugar, wait until carbonates and then pasteurize. Question is: there will be enough yeast left after clearing and bottling to carbonate? I mean, if it's clear there is...

Obviously there is not enough head space in fermenter, so foam (krausen?) is going to the airlock. It's bubbling fine, but i'm little bit worried about that brownish foam, because it has a nice tendency to go all the way to the water in the airlock... I don't know what to do...to leave it like...

1st cider that i ever made went through fermentation process, then i backsweeten it, bottled and pasturized. Tried 1 bottle and it was really sour. Now, it passed almost 2 months, and it's developing nice apple flavor but it's still little sour...though not as much as 2 months ago. Will it lose...