Although I've been brewing beer for some time now, I've decided to try my hand at making cider for the first time. I picked up some fresh, unpasteurized juice this morning and just added some campden tablets to sulfite the juice. I'll pitch the yeast tomorrow night, but I have a question about headspace in the fermenter. The guy at the orchard that I got the juice from makes cider as well and told me I didn't need much headspace in the fermenter because, unlike beer, there's very little protein content to cause intense foaming during fermentation. He basically filled my 6.5 gallon carboy up all the way. Am I okay just to pitch the yeast and throw an airlock on? Or should I siphon a little of the juice out to give me some more headspace. Here's a picture of my carboy with the juice in it: