I made my first batch of hard cider this fall. I fermented it for 3 weeks, then I transferred the cider to a carboy about a week and a half ago and it is no longer showing any signs of fermentation in the airlock as of today. I am wondering what to do with it as of now if it just means that I could get ready to keg it or if it can still sit with the airlock in. I’m just hoping that something has not gone wrong.
What is the specific gravity? What yeast did you use? What is the temperature?
Starting gravity was 1051, gravity when I transferred it to the carboy was 1002. I used Lalvin 71B yeast and temperature is 65 degrees.
If there is no airlock activity, it might be finished. Check gravity again in 4 or 5 days. If still 1.002 then it will be safe to package.
With beer yeast my ciders seem to reach fg in less than 2 weeks. I bet you’re good to go.