I recently pressed a some garden apples into two buckets of cider.
The first bucket has been air sealed in a fermentation bucket with an airlock for 2 weeks. As explained in another thread I have about 8 litres in a 15 litre bucket so there is quite a bit of headspace in there. With this batch I added some wine yeast after a week.
The second bucket has been sealed for around a week and has around the same headspace, being 10 litres in a 15 litre fermentation bucket. With this bucket I added my yeast when I added the airlock a week ago.
Neither of the buckets is yet showing any bubbling through the airlock.
My questions are as follows..
- When will it be ready! LOL. I know this is an obvious question but despite some googling and YouTubing I’m still not entirely clear of this. I am assuming the lack of bubbles is due to the excessive headspace? If this is so, will I be lacking an important indication of the fermentation taking place?
- I would prefer not to rack it into bottles for various reasons. My ideal outcome would be to add it in a 'bag in a box'/keg with a tap so I can pop out to the garage and pour a glass as and when I fancy one. Can I siphon it directly into a bag in a box and then that’s it I am done and ready to drink?
- If I want to sweeten it with honey or sugar, can I add that to the bag in the box or can I only do this is if I bottle it?