Hey. I have always wanted to start brewing my own cider and wine so I have started.
I sterilized everything with Milton (the stuff for cleaning baby bottles) then I added apple juice (not from concentrated), cider yeast (1.5gramish) and a teaspoon of cane sugar and a teaspoon of yeast nutrient to the demijohn. There should be a pic below of the stuff i used. The temperature of the room in 16.5 degrees .
I started 36 hours ago and I was expecting rapid co2 to be evolved from the air lock but not much air has been displaced and there is a layer of white foam on top. there pics below.
Is everything okay?
Should I add some Milton then wait 24 hours then add more yeast?
Is the fermentation process too slow and should I add more cider yeast?
My first two batches were in a plastic bucket but my third was in a glass carboy. I can see the advantage of NOT seeing your cider work. A lot happens and its visually worrisome but its all supposed to happen.