[SweRookie]

Hi!

I am very new to brewing and I just started my first batch of cider, I thought I got all information I needed but I am not so sure.

Anyway, I had a vial of champagne yeast (no info on the package except for it should be good for 30L) and I made a starter of it, in lack of a stirring plate I just shook the starter irregulary for 48h, and I added nutrient. Now I have a 18L(4.75 gallons) of cider fermenting in room temperature but I have read that the airlock should bubble like crazy in the beginning. But it started to bubble after 24h in an interval of 20 - 40 seconds and have continued to do so for the last 48h.

I think it might be underpitched, should I be worried?
I am not sure what to do at this point.

[majorvices]

What apple juice did you use? Did it have any preservatives? You also may have killed off a lot of the yeast if you made a small starter with dry yeast, which doesn't typically need a starter.

[SweRookie]

What apple juice did you use? Did it have any preservatives? You also may have killed off a lot of the yeast if you made a small starter with dry yeast, which doesn't typically need a starter.

I used a concentrate without any preservatives, and it was a liquid yeast.
Is there something I can do at this point or should I just wait it out?

[jpeets]

Just throwing this out there because I did this before. Is there enough  liquid in the airlock?

[SweRookie]

Just throwing this out there because I did this before. Is there enough  liquid in the airlock?

It's filled up to the maximum line only on one side though if it makes any difference

[majorvices]

Are you in a carboy or a bucket? Bucket lids tend to leak around the seal and you may not always get lots of bubbles in the airlock. Regardless I'd wait it out.

[reverseapachemaster]

Wouldn't be worried. You'll likely see the bubbling increase over the next 24-48 hours.

[SweRookie]

I am using a bucket and people have supposedly got more "bubble action" with the same model as I have. Can yeast be this slow? It's been around 96h since I pitched the yeast.

Another question while I got this going, In the beginning there were a very sweet smell coming from the bucket but after 48h it started to smell a little sour, still sweet but an undertone of sour. As I don't know how it should smell, are there a chance the batch have gotten infected? I sanitized everything with StarSan as much as I could.

I appreciate all answers, it's confusing being a newbie 

[majorvices]

Airlock bubbles are poor indication of fermentation activity, especially in a bucket where (as mentioned) the lid doesn't always seal airtight.

[Stevie]

Cider fermentations can smell pretty bad. Lots of sulfur

[SweRookie]

Alrigh, thank you you've put my mind somewhat at ease.

[Steve Ruch]

Cider fermentations can smell pretty bad. Lots of sulfur

No kidding, I did a batch last month using a lager yeast at 52f that smelled awful. I never got sulfur using this yeast in beer. (S-189)

[santoch]

Just remember that all those stinky compounds are going OUT of your beer, never to return.