I do not think I have ever seen something ferment with such vigor for so long before. Normally I see a day of intense fermentation, maybe two at most, then it levels off and the air bung shows minimal activity. This creation is going on five days and the air bung is still flying.
The fermentation is so strong that you can easily see the yeast creating CO2, causing it to rise to the top making a constant large ring of bubbling fizz around the carboy.
The Apfelwein has yet to clear, but that will take at least another several weeks. Originally I was going to move this into bottles at around 4-5 weeks, but I may give it up to 2 months considering the fermentation that is still going on. Hopefully the fermentation settles out by next week so I can grab a gravity reading, but until it does I am not touching it!