Hello everyone, I'm a totally new to wine/cider making and I'm trying to make cider for the first time in my life and really need some help.
Yesterday I have prepared my first batch of apple juice, added yeast and now it bubbles like mad. The problem is that I had large glass container (20 liters) but only 10 liters of juice. I have realised later while reading somewhere on the internet that too much air in the container is bad for fermentation and can result in juice turning not into wine/cider but into vinegar.
Is this true? Why is it so? What should I do now, is it still possible to save my juice?
I imagine I could add another 10 liters of juice so it would fill up the container. If I can do this even if the fermentation has already started then should I add more yeast?
Or would it be better if I refill the juice into two smaller 5 liter containers which I can get in the local store.
Which way would be safer if any or is my cider ?
Thanks for your help!
Yesterday I have prepared my first batch of apple juice, added yeast and now it bubbles like mad. The problem is that I had large glass container (20 liters) but only 10 liters of juice. I have realised later while reading somewhere on the internet that too much air in the container is bad for fermentation and can result in juice turning not into wine/cider but into vinegar.
Is this true? Why is it so? What should I do now, is it still possible to save my juice?
I imagine I could add another 10 liters of juice so it would fill up the container. If I can do this even if the fermentation has already started then should I add more yeast?
Or would it be better if I refill the juice into two smaller 5 liter containers which I can get in the local store.
Which way would be safer if any or is my cider ?
Thanks for your help!