Slow fermentation

[troutgod]

I didn't get any responses to my question in the Fermentation Discussion so I am posting it here. I hope someone can help.
I started my first cider ( blueberry/apple) in July and it just now stopped active fermentation (I don't see the bubbles ringing the top of the cider anymore). Starting SG was 1.070 and is now to 1.010. I used White Labs English Cider yeast. My intent was to ferment dry and re-carbonate with priming sugar as I would with beer. Should I let it go and see if it continues to slowly ferment? Could I bottle it now or am I just making bottle bombs? Any suggestions would be appreciated.

 

[blizzard]

If you started it in July it is probably done. However, the only way to be sure is to check the gravity. Take a couple of measurements over the course of a week or two. If there is no change, you are good to bottle.

 

[frazier]

So you're saying it's been fermenting for about 6 months? It's hard to imagine that it's not done. It's hard to imagine that it wasn't done 5 months ago. A ring of bubbles at the top could mean anything or nothing.

The usual advice is to take another gravity reading 3 days later, and if it's stable, you can bottle.

Cheers,