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.