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.
"...Let us cross over the river, and rest under the shade of the trees" Stonewall Jackson