Following instructions from the Portland Mercury on homebrewing cider, I pitched a whole 5 gram packet of champagne yeast by mistake in my 1 gallon brew. It says that the packet makes a 5 gallon batch... I also never followed the recommended instructions on the packet either by dissolving in 100 degree water. I have, however, added 1/4 teaspoon of yeast nutrient on brew day.
I've been checking the amount of carbonation every day and the bubbles have been very small and not very intense. The liquid is very cloudy (probably due to the ludicrous amounts of yeast I put in) and the airlock bloops have pretty much stopped after a week. After inspecting it closer and messing around with the airlock a bit, I think i may have caused a small crack around the rim of the airlock cap. It seems like it is still likely air tight, but who knows.
So.... The questions I have for you experienced cider home brewers: Is it likely the sugars were eaten by the yeast at a expedited rate and my brew has almost fermented weeks in advance due to the excessive yeast? Or do I have an airlock problem? Or is it going super slow because I didn't prepare the yeast better?
I'm considering getting a new airlock and seeing how the process continues, unless I've completely botched my first batch like a newbie. In that case I would like to start over, but any input helps! Thanks yall. -Aaron