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12-14-2011, 10:38 AM
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#1
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Senior Member
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Bulk Aging
Do you guys bulk age with an airlock or a solid bung? I have mine with an airlock but not sure if that is the correct way.
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12-14-2011, 12:27 PM
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#2
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airlock and just keep an eye that it does not dry out.
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12-14-2011, 12:31 PM
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#3
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Ditto.. airlock
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12-14-2011, 12:45 PM
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#4
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Harely, most use the airlock because if gives protection against changes in pressure (from temperature changes and barometric pressure changes) that could pop out a solid stopper. I know there is at least on "old pro" on this site that uses a solid stopper that he makes sure is clamped down on the carboy for additional protection. In theory, the wine is stabilized and fermentation is complete so either could work. Using the airlock is safer and I make sure the airlock is full and add K-meta to it occasionally to protect against any "bugs."
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12-14-2011, 12:48 PM
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#5
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Airlock. I believe it helps any excess gas to escape.
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Mike
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12-14-2011, 12:52 PM
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#6
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Air lock for numerous reasons
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After all these years we still get 8 hot dog buns but 10 hot dogs to a pack.
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12-14-2011, 02:20 PM
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#7
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No Glass Needed
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I would say airlock, any reason/need for a solid bung is met with an airlock in addition to the many other reasons listed here as well. Its one of those things where both will work the same, but one could potentially be better without the possibility of being worse(as long as it stays full of water).
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12-14-2011, 02:36 PM
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#8
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That is what I am doing, but as a newbie just wanted to make sure.
Thanks
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12-14-2011, 02:38 PM
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#9
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I use airlocks as well. Only problem I am anticipating is not having enough!
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12-14-2011, 03:18 PM
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#10
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Top Secret Moderator
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Solid stopper for numerous reasons....
(come on you knew there had to be one)
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Disclaimer:
The opinions expressed in this forum are strictly my own,
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of WineMakingTalk.com or its owners
"In vino veritas" - Visit the Château!
Location: Lost Almost, NM
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