Fermentation times

[mdweil]

I brewed a cider on Dec 8. It started fermenting on Dec 9. As of today, Dec 30, the airlock is still bubbling. Is it normal for it to go this long?

 

[Randzor]

How warm is your fermentation room? I have a batch under the stairs that has been going since 11/18. Still bubbling away.

 

[mdweil]

It's sitting at 62F. Do you wait until it stops to transfer? How long can that take? Thanks!

 

[Randzor]

To be honest, I don't know. 62 seems on the low side, what yeast? I've never had one take longer than 3 weeks... but I use champagne yeast, and those buggers will eat through anything. this current batch is a raspberry, so I wanted to conserve the flavors if possible.

 

[JtotheA]

The longer you can keep your primary actively fermenting, the better. Trust me. It's actually one of my recommendations!!

 

[mdweil]

I'm using Red Star Champaign yeast. It's starting to slow down so I hope to transfer it to a secondary soon. This batch will have spent around one month in the primary, then I plan on leaving it in the secondary for two more weeks before bottling to make sure all sugar has been consumed by the yeast. I hope it turns out well.

 

[LamIAm]

What's considered slow like 2 or 3 a minute?

 

[mdweil]

It bubbles about every thirty seconds as opposed to the two-three seconds that it was going at for several weeks.

 

[Randzor]

I think its relative. Take note of activity throughout the entire fermentation.

 

[Upthewazzu]

I'll just ask my question in this thread instead of making a new one...

I started a 5 gal batch 2.5 weeks ago, OG was 1.054, just tested today and gravity was only down to 1.011. I used the Wyeast 4766 Cider activator with only 70 billion cells (LHBS didn't have the 100 billion cell pack for some reason). Should I add some US-05 dry yeast and move to a warmer location (currently at 62°F) or just wait a little longer?

EDIT: BAH! Nevermind, ignore this post. My gravity is currently at 1.001, apparently I can't read a hydrometer