Can cider ferment in under a week?

I started a cider brew one week ago and when taking the gravity today it was 1.000, the starting gravity was 1.065 which according to the calculators online I have an abv of 8.5% (ish). Is it possible for my cider to have reached this abv in under a week. The bubbles where coming fast and hard all week but have died down over the last 2 days.

Additional info;

The brew itself is 25 litres with 20 litres of it being apple juice from concentrate 4 litres rhubarb and apple juice and litre a strawberry and rhubarb syrup (frozen strawberries and canned rhubarb reduced down with 1kg of sugar). I used M02 yeast from mangrove jack and 1tsp of fanmax bio yeast nutrient. Finally I added diced stalks of rhubarb to the brew.

I tasted the brew today and there is not a hint of any of the other flavours just tastes like hard cider (not really complaining just disappointed) and smells very very lightly sulfury.

Topic fruit yeast fermentation cider homebrew

Category Mac

1
answered at

Yes, if you are using wine yeast it is common for a ferment to finish in a week. I've had commercial sized batches of grapes (multiple tons) finish in 7 days depending on how hot it is and the type of yeast.

The sulfur smell may or may not dissipate with time. I would rack off the yeast soon as that can sometimes contribute to hydrogen sulfide production.

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