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After reading about oxidation, I'm getting a little paranoid. I have 2 gallons of head space in my primary. Do I need to worry about too much oxygen? I have a CO2 tank but its in my garage and my primary is in the basement.

So things came together pretty easily. I did let half a gallon of apple cider warm to room temp before I pitched the yeast. I let it hydrate for 30 minutes but it didn't really proof. It is in my basement right now, which is around 64 - 66 degrees. I'll check on it in a few days.

One of the guys here was going to HD so I had him get me a stopper. Would it be wise to switch to a stopper without a hole after primary fermentation so that its completely sealed? Or do I went to still let it "breath"?

More questions.... 1) I have some 5/16"s tubing that I got from HD for another project. It is most likely not food grade. Will this work as the blow off hose if I sterilize? 2) I can't find my stoppers. The blue cube does have a smaller whole to vent. Could I drill that out and push the 5/16"...

What's the proper way to clear head space with CO2? All the lines coming from the distribution block have QDs on them. I could mock something up. Is it as simple as forcing CO2 from an open line into the container, then sealing?

Hi Everyone, I've lurked around here for a few months and this is my first post. I have worked with a friend on about three brews and am slowly learning the ropes. This winter break, I am going to do my own batch. However, wifey asked that I start a cider now so we can start enjoying it in...