A quick question on secondary fermentation

[modelmogul]

Hi guys,
I am new here but have been working on a couple batches of cider (and am looking into trying mead and apfelwein). I've been reading the forum every day and soaking up as much info as possible. This place is such a great resource..every time I google a cider related question I normally just end up here.

Anyway:

I took my first gallon of cider out of primary and put it into secondary, and added a little unpreserverd apple juice to top up the jug. And now I have it sealed up airtight..any problem here? Should I leave an airlock on it? I don't care that much about having a carbonated cider, and am mostly looking not to end up with an exploding carboy. I added about a cup and a half of apple juice to the secondary if that makes a difference. Will the yeast generate enough pressure as it sits for the next few months to cause issues if I keep it sealed?

Thanks for any help. I know this newbie posts can be annoying so if I missed this info in another post or it is well-described elsewhere just toss me the link, I won't be offended!

 

[steber]

How long was it sitting in the primary?

 

[dinnerstick]

you should airlock it, that juice is going to ferment out

 

[modelmogul]

How long was it sitting in the primary?

2 weeks, using Lalvin EC 1118 yeast.

 

[rumbler]

I absolutely agree with dinnerstick. Regardless how long it set in primary, adding more fermentables (juice) means an airlock is necessary. Especially considering the champaigne yeast that you used.