I made a hard apple cider on May 20th. The current SG is 1.000 but it’s still very bubbly. Is it still fermenting or can I move it along to crash cold then keg?
Keg away. It will still have dissolved CO2 escaping causing it to bubble, but at 1.000 no more significant fermentation will happen. How does it taste?
Tastes good.
If you leave it, it will probably get to ~0.997 eventually. But that will be bone dry. Crashing and keeping it cold will help keep it at 1.000 where there is a tiny bit of sugar left.