Cider - Stalled? Fermentation advice

[BlueberryHill]

I got some local, fresh, no preservative, cider 9 days ago. Got it up to 68 degrees. Did a yeast starter with SAFCIDER yeast and its been in a ferm chamber at 68 degrees for the last 9 days. I have done this exact thing many times now and the fermentation usually kicks in quickly and only takes 5-6 days to get down to 1.00 or very close. I started at 1.046 (potential 6%) and after 9 days now I am only at 1.02. Never noticed much activity and usually it bubbles like crazy. It does taste delicious and shows no signs of contamination.

Should I be worried? Should I just wait it out? Got any tricks I should try? Guess I have just been real lucky so far. I just agitated it a little before I posted. Not sure if I should add more yeast? Adjust ferm chamber temp? Or just hold steady.

Any advice greatly appreciated!!! :rockin:

 

[dmtaylor]

Patience. It is going to turn out fine. It just experienced a lag for some reason. No worries. Just leave it alone and give it another week or two.

 

[BlueberryHill]

THank you sir!