I've read a whole lot on wine making and get more confused the more I read. For instance, I have read that when fermenting you should aerate the must in the beginning to give the yeast some oxygen, but then use airlock to prevent further oxidation, but then I read another place where it says just use a pillowcase or some other type of covering that will allow gas to escape but keep bugs out, not necessarily an airlock. That's the first thing that confused me since a pillowcase would seemingly certainly allow oxygen in the whole time and certainly would allow oxygen in if you had to open it to take a sg reading. Another thing that confuses me is that in one place I'm reading that splashing is good during the first racking, but then in another place I read where splashing is bad during the first racking.
Can any of you clear this up?
One other thing I'm worried about is that I'm currently attempting my very first wine batch and it fermented like crazy the first few days judging by the burping the airlock was doing, but now 5 days later the burping has all but ceased. Is that okay?
Thanks
Brad
Can any of you clear this up?
One other thing I'm worried about is that I'm currently attempting my very first wine batch and it fermented like crazy the first few days judging by the burping the airlock was doing, but now 5 days later the burping has all but ceased. Is that okay?
Thanks
Brad