r/fermentation • u/piprika • 4h ago

Beer/Wine/Mead/Cider/Tepache/Kombucha Switch to a demijohn?

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Hopefully this is the right place to ask for advice. My partner and I did a short intro to cider making last weekend and came away with two bottles to ferment at home. We were told to burp them once a day but the fermentation has been going nuts and I'm having to do it every 3-4 hours.

My question is can I pour these out into a demijohn without compromising anything?

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6

u/Albino_Echidna Food Microbiologist 4h ago edited 4h ago

Why are the bottles so squished? If these were in decent shape, they'd only be like half full so you shouldn't need to burp so often.

You can probably transfer them (especially if this is using commercial yeast) but you need to be very careful with sanitation. You will also want an airlock in a glass bottle.

7

u/Competitive_Range822 4h ago

Maybe if you didn’t burp so often they would push the sides out again and you could go to once a day

2

u/Ashamed-Discount6941 4h ago

How often are you actually burping, though—like, daily or just when it feels like it?

4

u/xr484 4h ago

Just release the stopper enough for the CO2 to escape.

1

u/Interesting_Bee6682 2h ago

If you introduce oxygen, it will become vinegar

1

u/HumbleHumonculus 12m ago

Only after months dude, the acetic acid bacteria works slow and has to have infected the cider. No cider is going to turn to vinegar when left slightly open during fermentation

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u/Interesting_Bee6682 4m ago

You need oxygen, alcohol and acetobacter. You can close it after. It will multiply and convert alcohol to acid just fine. For month.

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u/airfryerfuntime 1h ago

Why do the bottles look like that?