Chillax, take a seat and i'll get you a beer from my bar.
I'm a bit of a proliffic user of these forums and (although I was working all day saturday and djing sat night) I missed this thread myself.
1st of all, what is the temperature of the brew? The lower the temp, the longer it will take to finish..... but if your temps are too high you will get some unwanted flavours.
I tend to regulate my beer brewing temperature to around 21c by using a big bucket to sit my fv in, 1/2 fill the bucket with water and then use a fishtank heater to make a warm waterbath.
Although, my current wines and ciders in demijohns are just kept in the 'under the stairs' cupboard and they are taking nearly twice as long to finish because of the cooler temperatures.
I would have thought that your brew should take 2 - 3 weeks if your temps are not kept constant (warm in day, cooler at night) and fall bellow 16c
2nd, the white foam is refered to as the kraussen. When the yeast feeds off the sugars in the juice etc, it creates co2, this forms a head on your wort (brew). It generally subsides as the fermentation goes on. i.e no sugars left to feed on so no co2 production by the yeast.
As you have added apples, you should keep an eye on them and make sure they are submerged daily or they could start to go mouldy. But be carefull not to disturb the brew too much or leave the lid off (fruit flies will seek out and kill your brew - mainly in warmer months) Other than that, just leave it be for another week.
3rd, once I think my brew is nearly ready, I drop my SANITISED hydrometer in to the brew and see where its at, then if i'm happy i'll rack it off (siphon it off the lees (lees=dead yeast - sediment)) in to a freshly sanitised FV and give it 5 days to 2 weeks to clear.
Everything that comes in to contact with your brew needs to be sanitised, especially your storage bottles.
When you bottle it you can then decide if you want it flat or fizzy.
Flat - just bottle it and leave it to clear.
Fizzy - add 1 tsp of sugar per bottle and store it somewhere warm enough for it to have a second ferment in the bottle to add the fizz. This will take another week or 2, but you would wait that time for it to clear anyway. PET bottles are great for indicating that it is gaining co2, give 1 a squeeze every few days and you will feel the pressure start to build up.
In perfect conditions I can get perfectly clear, fizzy TC ready to drink in 12 days if I brew in demijohns, doing a 20l bucket always seems to take twice as long for everything to come good.
I hope that was comprehensive enough for you.
Your q's are not stupid, but they have been asked and answered many many times before, you will find people get bored of typing out the same replies every month or so.
Without trying to sound like an a$$hole, I'd suggest you use the search function and read lots.... its what I done.
I only started brewing myself in June this year, but by reading lots and educating myself, i'm now brewing beer that has some of my friends who have brewed for years gobsmacked by my excellent result.
p.s if brewing teaches you 1 thing, let it be patience (and thats not a dig at your 'urgent' reference
you will see...)
Good luck! and be sure to stay around and post your results up.
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