I cooked up 6 gallons of cider today and pitched red star premier cuvee.
My airlock started popping 15 minutes after I put it on. I would usually attribute this to typical pressure build up from sloshing the cider around while I move it to its resting place and then stop. But, 4 hours later I see that I have activation and already steady airlock activity. Has anyone else had such an immediate yeast activation? Temp is about 72 F, OG was 1.065.