I've just recently begun experimenting with making cider and I have a question. There is a great deal of information out there and, as with everything that's a hobby or more, everyone has their opinion on what is right and what is wrong. I'm trying to get the best information possible, so I came here to ask the geniuses.
I'm on my second and third batches of cider at the moment. The first batch is aging a bit because the alcohol level turned out to be a bit higher than I anticipated. Its still quite good though, even though it's very young.
This time around, the airlocks aren't bubbling. From what I gather, this may not be a big deal, so I'm doing my best to not freak out quite yet. I only pitched the yeast 24 hours ago. Also I've read that an airlock isn't an accurate gauge of fermentation anyways.
Finally, my question Is it safe to take a gravity reading during primary fermentation? I've read some places that people do this and its common enough. I've read other places that you shouldn't do this because it introduces air into the fermenter. I planned to simply use a sanitized turkey baster to grab a sample to read the gravity, but I don't want to end up with a big ol' batch of vinegar because I was impatient.
Your help is extremely appreciated by this novice.