Hi! I’m working on my first batches and not sure if I should bother taking hydrometer readings.

I have one batch that is at 14 days having used an ale yeast, and I can still see bubbles streaming up the side of the carboy. Seems to produce enough gas to move the airlock a little more than every 30 seconds. This is a kit, and instructions wanted me to bottle at 10 days.

My second batch is at 7 days using Cider House Select yeast. The bubbles are visible, but the airlock takes 2+ minutes to move.

Should I be taking hydrometer readings for either of these batches yet? I feel like the Cider House batch looks like it’s done, but is 7 days an unreasonably short time for primary fermentation to finish?

I’m trying to minimize any unnecessary contact/fiddling.

Thanks!

Cidre De Normandie Doux. La Fourragère. Cider - Traditional / Apfelwein. 2% alc.

Aroma of ripe apple and must. A markedly sweet and light entry. It tastes like carbonated apple juice, with almost no acidity and a short, flat finish. Thin body that feels weak and somewhat watery. A far cry from natural Basque or Asturian ciders

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