12 days' fermentation?

I used Red Star Cuvee yeast in my 3 gallons of cider, and when I stir it, I can hear it fermenting. It smells just fine, too. But my concern is that the fermentation isn’t enough to activate my air lock. On the one hand, I’m fermenting in a five gallon bucket and all the yeast has to eat is the sugar from the apples, along with the brown sugar I added. On the other hand, it’s been 12 days. Is my fermentation stuck, and if it isn’t, how much longer should I ferment it?

Buckets are notoriously difficult to completely seal, and likely the CO2 is escaping through another path of least resistance. You’re fine.

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Ok, that helps. I’m guessing I’m just fermenting until my SG gets as close to zero as possible?

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Yep. Taking a gravity reading is always the best way to go. Airlock activity, although fun when it’s ripping, is a poor indicator with buckets.