We turned the heat on in the basement last weekend, and that seems to have done the trick.
Ambient temperature was 61 degrees, so the yeast must have gotten enough of a boost between the temperature change and the yeast nutrients to go exothermic, because the cider itself was 64 degrees. The must was moving (meaning yeast particles were actively moving around in it, rising and sinking) and most importantly, the Specific Gravity had decreased to 0.998. That means the yeast is digesting the remaining sugars and the alcohol is increasing.
Now we need to get it racked off into secondary fermentation, but unfortunately…
It’s a drill weekend. So that will have to wait until next week.
