Solid bung or airlock

[harleydmn]

I have 6 carboys right now that are at least 2 months old and want to bulk age till at least 6 months or longer. What do you prefer, a solid bung or one with an airlock?

 

[winemaker_3352]

Bung and airlock..

Barometric pressure can cause the wine level to fluctuate - if you have an airlock on - you won't blow off the bung.

 

[ibglowin]

This time of year is bad for solid stoppers. As the temps rise in the carboy the expansion of the alcohol (meaning your carboy volume) can rise rapidly pressurizing your carboy quickly if you have a solid stopper. You have to crack the stopper daily while temps are rising or you risk coming home to find a carboy has exploded out the top. Its easier to use an airlock this time of year until temps have maxed out or are falling (when temps drop in the Fall/Winter) and you then have a contraction of volume.

 

[Runningwolf]

Bung and airlock..

Barometric pressure can cause the wine level to fluctuate - if you have an airlock on - you won't blow off the bung.

Ditto what winemaker said

 

[Luc]

Always use an airlock.

A wine may against all ods re-ferment, or start a malolactic fermentation or there might be temp fluctuations or barometric fluctuations. All reasons to never use a solid bung.

Luc

 

[harleydmn]

Airlock it is! Thanks guys, you make this a great place for info.