100% brett cider: is my fermentation too slow?

[MKing]

Can you guys give me some sense of if my fermentation is working. I juiced 2 gallons of cider recently and split them into two batches. In one I am using 100% brett b for fermentation, the WLP648 to be exact. The other I used a brewers best cider yeast and some of that same brett b strain (I've used the cider yeast before and got good results).

The one with the cider yeast is going along great, got that in the basement at about 68 degrees. The one with 100% brett yeast is fermenting but very slowly. I have that in a closet on my main floor, should be about 72-74 degrees. Pitched the yeast on the 10th, so over 4 days ago. It is fermenting, I have an air bubble about once every 40 seconds. But its been at this rate for a couple days now, seems like the yeast should be propagating and speeding up the fermentation a bit more. I've heard brett fermentations are slow to start.. are they this slow?

 

[xico]

Bretts are generally slower to ferment but two additional details may help. First off, pitch rates are different for bretts, generally closer to lager numbers (about double the numbers compared to ales). Second, some bretts seek larger sugars first before simpler sugars. It is believed this is due to its adaptation as a contaminating organism since sacch would grow faster but stop at three chain sugars.

Your fermentation is fine, don't mess with it and come back in a couple months.