u/DrAwkwardAZ

So I’ve got a cider from the fall (October) that I noticed had risen up into the airlock. I’ve had this happen during active primary fermentation but not over a half year later. I previously had maybe 1/4 to 1/2 inch of headspace, but the liquid had risen up to the level of the bung. I feel like it goes against the laws of physics for the fluid volume to increase for any reason.

Anyone had this happen before? Any hypotheses?

Btw I emptied and cleaned the airlock and siphoned off a very small amount of cider so it wasn’t touching the bung / rubber stopper.