Cider has fermented for two weeks.
You can clearly see bubbles coming from bottom, since container is clear.
I’m tempted to bottle now and naturally carbonate without priming sugar.
3 weeks and still small bubbles coming from bottom.
I think the yeast is chewing on honey that settled to bottom.
Might just be CO2 dissipating. Sometimes I get slow bubbles for days but the gravity doesn’t go anywhere.
I’ll wait until the sophisticated monitoring device deflates.
4 weeks cider still has steady bubbles coming from bottom.
For those who bottle cider, how long do you ferment ?
I used S-04 @ 60f.
Thanks
I ferment until it’s done, but I don’t rely on bubbles to tell me when that is. Might be 2 weeks (almost never), might be a month (around the norm) or it might be 2 months. I treat it like wine, not beer.
Bubbles are slowing down, and balloon is starting to deflate.
Approaching 6 weeks and bubbles are starting to slow down.
Last week bubbles increased and balloon was filling up again.
But now it’s like picture shown above, starting to deflate again.
As I’m sure you know, it’s not about the bubbles, it’s about the gravity.
Yes I know.
I was hoping the hydrometer/gravity police would let me slide. 
Interesting. My ciders ferment completely in about one week.
I did add honey, which sank to the bottom.
Balloon was deflated, few bubbles rising.
Bottled cider into two 22oz bottles, 1 teaspoon organic cane sugar in each bottle.
Smelled and tasted like alcoholic cider.
3 weeks carb/cond @ 75 f.
Drinking bottle one of two.
Pretty good, has an apple taste, but not as strong as juice.
Buzz factor tells me it’s low ABV, which I intended to do.
Never had hard cider before, pleasantly surprised, nice change.
As someone said, feels like cheating, so easy to do.
Carbonation is lower than expected, but that’s ok, still fine.
I would definitely do the ballon/ rubber band thing again.
Aging 2nd bottle a bit to taste the difference.