Airlock activity started a couple of hours after pitching the yeast 2 days ago, and has increased steadily ever since. Right now there’s an audible fizzing coming from the plastic brew bucket and the airlock is popping enthusiastically.

I used Bag-Thing to harvest some of the CO₂ that’s being produced in order to prevent suck-back on Second Blonde which just started cold-crashing. Let’s hope there’s no difference in the CO₂ that’s produced by cider and that which comes from beer. Usual sanitation procedures were observed.