I've had 2 gallons of cider in the fermenter for 4 weeks. I took a gravity reading yesterday to check how close it was to being done, and found the gravity to be 1048. The cider was sweet, smelled fine with just a hint of fermenting tang and had lots of very small bubbles in the hydro sample. No sign, smell or taste of infection.
I stirred the crap out of it with my racking cane, replaced the airlock with a freshly cleaned and sanitized one and left it alone. By midnight the airlock was bubbling once every 3 seconds, and this morning has slowed to once every 9-11 seconds.
Should I let the cider ferment? I'm pretty sure the White Labs English Cider yeast got too cold and fell to the bottom. I had the fermentor wrapped in Warm Window insulation and mildly heated to 62-65 in my basement early during the fermentation, but saw very little airlock activity. At the time I assumed that it was because I was fermenting 2 gallons in a 6 gallon fermenter.
I've never made cider before and I've never used this yeast, so I'm a bit unsure of how to proceed. I did make a starter overnight on the yeast, and I'm using unpasteurized, preservative free, organic cider.
(Just say yes, even if it is not true). We have to make Badrock jealous somehow.
