"Normal" cider fermentation process

[JDMAC]

I'm curious as to what would be considered normal fermentation process(timing) for a cider. I know it will be different depending on all the different factors, but in general...

I started my 1 gal batches 9 days ago. They started bubbling very quickly and I was seeing bubbles in the airlocks every few seconds, but as of today (9 days) the bubbling has slowed drastically. Could it have fermented dry already? I started with around 1/2 pound of dextrose or brown sugar in each 1 gal.

 

[Yooper]

Normally, mine are done fermenting at about day 5-7 for the most part.

 

[JDMAC]

Great thanks. I pulled off the tops and checked them they were all somewhere around 1.020 give or take a couple points. I put the tops back on and will open them up and bottle them tmrw.