Is my cider done?

[southlake333]

I've got a question about timing that I would really appreciate help with. I've had a batch of cider going for 2 weeks now and it appears to already be done. The SG right now is 1.000 on the dot and there doesn't appear to be any airlock activity.

Basically I'm wondering if I can continue onto my stabilization and clearing phase (Campden, Potassium Sorbate an Sparkolloid cause I'm not planning on waiting for natural clarity) or if I should wait longer. Any help you guys can provide would be greatly appreciated. Below are the details:

6 Gallons Tree Top Apple Juice
2 lbs (half a bag) of sugar
3 tsp Pectic Enzyme
3 tsp Yeast Energizer
5 tablets Campden - crushed up.
1 packet Red Star Pasteur Champaigne Yeast

1.062 - Starting Specific Gravty
74 degree constant temp

Pitched yeast on 6/1 in primary bucket, fermentation started over night.
Stirred daily.
1.01 SG on 6/6 so I racked it to a secondary carboy.

As of today (6/13) the SG is 1.000 and no bubbling is occuring. Is it too soon to start the stabilizing and clearing phase? It just seems unrealistic for me to be bottling 3-4 weeks from pitching the yeast...

I mean, I know I could just do it, but I don't plan on drinking this down in a month, I want it to last a year. That being the case I'd like to do it right, not just fast.

 

[DisturbdChemist]

Just check the FG a few more time over the next few days. if you dont see a change i say it should be good to go.

 

[southlake333]

Ok thanks, that was my plan. Figured I'd check tomorrow and Fri, then rack Fri night.

Dang, this means I'm going to have an available carboy sooner than expected...I have to come up with another recipe to test out!

 

[roadymi]

Ok thanks, that was my plan. Figured I'd check tomorrow and Fri, then rack Fri night.

Dang, this means I'm going to have an available carboy sooner than expected...I have to come up with another recipe to test out!

UpstateMike's Caramel Apple..........you won't regret it.