OK, so for starters i'm doing a 2 gallon batch in a Mr. Beer fermenter. Was attempting to make a batch of Apfelwein but when i stopped by the LHBS they didn't have the right yeast, so now i suppose i'm just making Hard Cider with wine yeast.
When i went out to check on my fermenter, in case it was lonely or god forbid had an infection i noticed a small trail of ants going up to my fermenter and circling around the lame lid/Airlock thing. Fearing for my Hard Cider, i used a wet rag on the fermenter and Sprayed Raid all around where the fermenter was.
But during all of this a few kept going under the lid so i pulled it off and killed off one of the few ants hanging around the spiral bit where the cap screws on. Luckily i didn't see any ants in the batch but after having done all that i realized Yeast isn't supposed to get any extra air after fermentation starts.
Sooo... how worried should i be? it's really only like 2-3 days in. I mean i guess there's the possibility of an infection, and possibly a few ants may have gotten into it while i was being as diligent as possible. But, what i'm really worried about is the air that got in.
I've never pulled an airlock off early before so i'm kind of freaking out.