The apple wine adventures continue in the 6 gallon primary container as the yeast ferments and feasts on the sugar of the apple cider making alcohol and carbon dioxide which is bubbles out of the container via this air lock.
If this was "smell-o-vision" you could detect a faint yeasty aroma. Once the bubbling settles down and the cap inside the air lock comes to a rest in a few days, the liquid will be ready for transfer to the secondary container or carbide.
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