I am making a cider using 1.5L apple juice, 1 cup sugar and Saflager s-23 Dry larger yeast.
I was using a balloon with a pin hole as the "air lock" on this as all my air locks were being used.
It had pressure for two weeks then seemed to die down a bit. When it died down I had a taste and it was slightly sour and yeasty so I put a new balloon on it and left it. I did not put a pin hole on this one and the balloon is now being sucked into the carboy.
What has cause this inward pressure and what does it mean for my cider?
I am going to move it to a bottle now and cap it and let it sit for a month or so. Is it worth doing this or is it buggered?