Maybe it is the ingredients of this batch, or the yeast, or the higher sugar content... but this batch is still fermenting pretty strong. It is still blowing out a bubble about every 5 seconds after 5 days! The krausen has died down a bit and it is less foamy that it was a few days ago. Also the color is still a golden brown.. looking almost like apple cider.
I will be letting this one ferment for a total of 2 - 2.5 weeks before bottling. Also, once it is bottled, I will let it condition for about 2-3 weeks before cracking one open. I can't wait to drink that 6% ABV goodness!