Is this how it’s supposed to go?

[Isckariot]

Hi all!

I’m completely new to brewing, and started my first batch about 36hours ago. I used store bought 100% natural pasteurised cider and Safcider yeast (it can be very cold in my house, temperature right now is about 62degrees). Not much has happened since then, but when I woke up this morning a bit of foam had formed on top of the cider and I can see small bubbles forming in the jar, but none come out through the airlock. It seems like the pressure has changed in one of the jars, because the waterlevel in one of the airlocks isn’t even anymore. Is this normal?

 

[jscott03]

If there is bubbles in the juice the yeast is at work If there is no action in the air lock there is probably a leak on the lid or where the stopper metes the lid. It looks like the lid was drilled And the surface area of the joint between the lid and stopper may not be enough to seal well

 

[Drewed]

I’d agree with Jscott. Looks like you have an air leak. Try smearing around gasket with sanitizer and see if it bubbles. Also your lids might be leaking as those large metal screw jobbers tend to do that.

 

[Isckariot]

I wasn't too sure about the drilled holes in the lids from the start, so I sealed them with foodgrade silicone. Would be surprised if air would be escaping that way, it's probably the lids as drewed suggested. Looks like I can pour my first attempt down the drain!

 

[Maylar]

Don't dump anything yet. Your best friend is a hydrometer. If you don't have one get one, they're cheap. Gravity readings are the only way to monitor the progress of your fermentation. If the numbers are dropping the yeasties are doing their job. Bubbles mean nothing.

 

[bernardsmith]

Hi Isckariot - and welcome. I completely agree with Maylar. Get yourself an hydrometer... and the last thing to do (always the very, very last thing) is to pour a wine or cider down the drain. Patience is your friend. Instant gratification has nothing to do with wine making.

 

[stella_tigre]

I wasn't too sure about the drilled holes in the lids from the start, so I sealed them with foodgrade silicone. Would be surprised if air would be escaping that way, it's probably the lids as drewed suggested. Looks like I can pour my first attempt down the drain!

Why would you pour it down the drain? It's fermenting, most of the air is probably pushed out of the fermenter. Try taking some electrical tape and taping tightly around the edges of the metal lids to seal against the jars. I've had that work sometimes.

Cider isn't all that susceptible to oxidation, and especially while the yeast is still at work. Jiggle the jars a little - there should be some offgassing of the CO2, and you might get some bubbling through the airlocks even with a slow leak.

Sounds like all is well to me!

 

[Isckariot]

Thanks for the replies all! I was fearing the oxidation of the last 48hours would have ruined the fermentation process, but I'll do what Stella Tigre suggested, try to seal it of as tight as possible with electrical tape.

As it's my first time brewing I started with a very small amount of cider (1 gallon), that's why I used those jars. Lessons learned: invest in good equipment before starting!

I have a decent 6 gallon brewing bucket, that I'll start brewing with next week. By then I will have a hydrometer as well.

Thanks!

 

[501irishred]

Nothing wrong with small batches, and no need to spend a fortune to do it well.

Here’s one idea.
https://www.northernbrewer.com/smal...dJTnnE5exEMt9c9K7OLnNgYJi1QR31IBoCZdEQAvD_BwE

 

[Maylar]

Nothing wrong with small batches, and no need to spend a fortune to do it well.

Here’s one idea.
https://www.northernbrewer.com/smal...dJTnnE5exEMt9c9K7OLnNgYJi1QR31IBoCZdEQAvD_BwE

Yup, I bought a few of those. Half gallons are useful too, for holding that odd amount when you rack to secondary. The bungs and plastic caps are the same size.

 

[bernardsmith]

When the yeast is active (during the first week or 10-14 days) and gravity is above 1.005 the yeast is producing enough CO2 (carbon dioxide) to blanket your cider. The yeast is pumping out that gas so there is pressure being exerted up from the liquid. Oxygen cannot get through. Cider ain't beer and while brewers have reasons to be concerned about contamination and spoilage, wine makers (and I include cider makers in that group) have very little reason to have the same concerns. Most seasoned wine makers ferment (we don't "brew") in buckets that are very loosely covered with towels and the like until we rack (transfer) to a secondary fermenter. THEN we ensure that air does not penetrate (because now the yeast has more or less stopped producing CO2)... Bottom line - don't worry. Just make sure that you are following good sanitation practices. You are not brewing grains (subject to bacterial spoilage), you are fermenting fruit.

 

[bleme]

This batch looks fine to me.

Yeast needs oxygen to multiply and the more yeast you have, the faster they work and the less stressed they are. Next time you might consider filling each fermentor 1/4th full and vigorously shake the remaining juice in the bottle till it is good and frothy, then filling the fermentors on up.

BTW, I have one bucket that doesn't seal well so it's airlock never bubbles and it still makes fine beer or cider.