Cider fermentation question

[vi9er]

I started a batch of apple cider on may 19th, and the airlock is only bubbling 1 time every 10 seconds or so. How long should this ferment, and if it is this slow, do i add more sugar, or just let roll for a period of time? Thanks all!
Vi9er

 

[Yooper]

The answer to this is "it depends". It depends on the kind of yeast you used, the beginning sg, the temperature it's fermenting at, etc. But 10 days is nothing for a cider! It can take a while to ferment fully. If you add more sugar, it'll ferment that, too, so it won't speed it up any.

I'm moving this to the cider forum, where you may get more response.

 

[mgayer]

Yooper Chic hit it on the head! What kind of yeast did you use? Depending on the yeast it will be at least a month. It also depends on the SG, if your Cider was light on the sugar it will ferment out faster but then your alch is very low. Some apple are higher in sugar content than others. In Missouri we have lots of apples very high in suger. The one's off my apple tree usually need a mix of granny smith to give a bit of tart to the super sweet taste.

I would not touch it for a month. After a month rack it, taste and take a hydrometer reading. If your in the lower .99 range then you should be getting close but keep taking readings. If your temp is constant and your reading don't move then you stablize and in a few days bottle.

Ciders should not take a long time if you used fast fermenting yeast but I would not expect anything less than a month. It won't hurt it to to rest a bit even if it is done. How clear is it?

 

[vi9er]

Thanks all for the responses!
It is VERY cloudy now. I'm very new to homebrewing, so im still feeling my way through. I will just let ride for a while longer, then measure the sg. So would i rack once it clears up?

Again, thanks very much for the help!

 

[mgayer]

Just my preference but I like to rack about every thirty day if the ferm has slowed down. There are yeasts that impart flavors if left on them for too long. The lees in the bottom are the dead yeast cells, pectin and ect. but don't just rack it because it clears. Once you rack it you may get a day or two where you don't see any bubbles. This is normal as you shocked the yeast. I like my drinks very clear so I rack at least a coupe times.