Getting a "backsuck" on my cider....

[UpstateMike]

I started a 6 gallon batch of Edworts apfelwein on 11/12/11. It fermented along nicely, and got to a FG of 0.998 in 3 weeks.

About 3 weeks later, it was still sitting on the lees, and the FG was still at 0.998. About 3 weeks ago (12/27/11) I decided to rack it into a 5 gallon carboy for secondary ferment and clearing. I was able to fill the carboy and eliminate the headspace to about 2 inches from the bottom of the stopper, so right up to the neck. I was still getting some airlock activity in the Triple Ripple, but very slow.

Yesterday I noticed that I am now starting to get negative pressure, or backsuck, on the airlock. It isn't bubbling into the cider yet, but the fluid in the middle chamber is definitely getting higher than the fluid in the outer chamber.

Current temp is 62-64 degrees, this has been consistent for a couple weeks.

Should I try moving it to a warmer room, or just backsweeten and bottle? I was hoping to let this sit in the carboy for a while longer. Moving to a warmer room will mean lugging about 45 pounds of cider and carboy up a flight of stairs out of the basement and into the kitchen.

Triple Ripple airlock, for those that are not sure what I am talking about:

 

[Pumbaa]

just lift the air lock and let the pressure balance out. Unless the ambient pressure changes or your cider off gasses a little bit it's gonna happen anyway.

 

[Cascadegan]

If you fill it with cheap vodka you don't have to worry about infection from the water getting sucked into the carboy

 

[truckjohn]

Yep... no worries with that type of airlock... That's why we use airlocks in the first place....

Sucking air back through an S-shape airlock doesn't cause any trouble..... Dust, trash, and bugs in the air gets trapped in the liquid as it passes through the matrix.... and it doesn't end up in your must....

It's a different story when you use Beer bubbler air locks - as they will suck the water/liquor back into your must before they suck air back in.... Beer bubblers are great early in the primary when you have a super active ferment going - They tend to let gasses out much faster than the smaller S-type ones do - and you won't come home to an airlock blown halfway across the room.... They are also easier to clean... Then, you can switch to the S-type for your secondary ferment and/or long term aging....

The other thing is to make sure you have at least 1/2" between the highest level of liquid in your carboy and the bottom of your air lock stem.. 1" is better in my experience.... It won't be as much of an issue if you last topped up in the summer when it was hot - and now it's winter... but it will if you top up when it's COLD and then wonder why you have Cider spewing out the top of your airlock when June gets here and the volume of liquid expands....

Thanks