First time cider maker here. I have a 5 gallon batch of cider into which I pitched Lalvin Champagne yeast. There was persistent air lock activity for about 5 days and it’s since slowed to a stop. I’m in no hurry, but am curious about how long I should let the yeast do it’s thing in primary prior to kegging?
Wait until specific gravity is about 0.995. After just 5 days, I’d be surprised if it’s anything lower than about 1.025.