No airlock for my gallon jug

I tried my hand at making some hard cider tonight in a one gallon jug. I used apple juice, 1 lb corn sugar, and various spices and pasteruized it at 180 for about 20 minutes. When I went to put my airlock on, I found out that the bung I had been told to buy at my LHBS was too big. I just put the sanitized cap on loosely to let gas out and put it in my closet. Unfortunately, because of my schedule, I won't be able to make it to the LHBS for quite a few days, maybe a week. How worried should I be about infection?

not. but be warned that the co2 production might exceed the cap's ability to vent. ensure it is just resting on the jug. or better would be a balloon or latex glove affixed with a pin hole in it.

Whew, that's a relief. Can I just screw the cap on after fermentation subsides?

a few days after the krausen, if there is one falls in, you could.

Wow, thanks a lot. I'll drink a glass you you once it's done

10-4 on what Mordantly said. I just bottled a cyser that I brewed with the "cap method" in the same bottle the juice came in, sat there for a month before I got around to bottling it, (it was a side project. ) No issues!

I would not put the cap on tight until it has fermented out completely, or you have cold crashed it. If the krausen drops, it could still be fermenting and if this is a glass jug, it could get ugly.

Also, aluminum foil works good to, if for some reason the fermentation gets going very vigorous, the foil will allow pressure to drop accordingly.

I have used cling wrap and rubber band with a pin hole but a ballon/glove seems like a good idea.

Hmmm! my brew is waving to me

Funny no one mentioned a condom(non lubed) with a pin hole in it... Maybe that hits too close to home for some???LMAO

I heard that's how they do it in the Navy...

I was in the Navy for 14 years...

Nice...........

Ha thats how the sea men get out

A book I have recommends 2 days without a cap, then 2 days with cotton wool before adding an air lock. Not sure abou this advice but the author seems to be a proper crusty type :cross:

There is a bit of trueth to that. Initially yeast needs oxygen then less and less. I never use a airlock but my fermenter can handle 50 litres whereas I only brew 24. A good head of C02.