Your apple juice’s fermenting largely depend on the weather and during heat and warm conditions, you could expect fermenting to start within twelve hours to a few days. This fermentation carries on for anything between a week and even months, which also depends of weather conditions and ambient temperatures.  If you want to monitor the progress, you could use a hydrometer to check every other day. Some would recommend that you start with aerobic fermentation, which is with the container’s lid off, but still covered with something like a cloth to keep flies out but air in.

If you choose to do this, you must keep the container in an airlock, as you do not want too much air or it result in anaerobic fermentation. The blanket that forms on top of your cider is carbon dioxide, which you do not have to stress about as it protects your cider. When you use your hydrometer you will know fermentation is coming to an end when having a reading lower than 1005. When you store the cider you continue to prevent air ingress and do this by using a tube and now you have the finished cider, many people would recommend that you wait a few months before drinking as it cases a second fermentation and you will end up with reduced acidity in the cider.

Bottling your cider instead of racking it is best bottled in a bottle with a crown cap, as it will stop further fermentation. When you intend to drink it within a few weeks or months then plastic is fine to use too. Grolsch style bottles are excellent for bottling too or strong beer bottles that you can get from a supplier with bottle capers and caps. Only when you intend to drink your cider in a week or ten days, is it safe to store in a plastic screw top container.