It's my first time making cider and I believe I didn't put enough sugar in it. I put 1 1/2 brown sugar (Even though some fell off to the side cause I didn't dissolve it, like the twit I am). I would say that MAYBE a cup of brown sugar is in there. Regardless, I read that it may just make it drier but I wanted to know if this may effect the fermentation process. Also, I had to open it during the first few hours to drain some out cause it was about to pop the cap open (overfilled it, we're talking 1 gallon of pure apple juice here, plus sugar, plus the foam from the fermentation). I was worried it would cause an explosion, but even though it seems to be in control, I'm worried that I may have damaged the batch.
This is it 4 hours into the process (About an hour after I had to drain it): http://i.imgur.com/7zE98Ea.jpg
And this is it 8 hours or so into the process: http://i.imgur.com/4enMWg7.jpg
What do y'all think? Is it off or ok? I'm thinking it may just be some bits from the process as I read but who knows. Also, there's a pile of sugar at the bottom of the jar, should I give the bottle a little shake or will that mess up the process and allow oxygen in?