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I made a beverage called Sima. Not really a wine, but a beerlike quaff. Ingredients were 1 gall water, two lemons, 1 cup sugar white sugar, 1 cup brown sugar, 1 packet Nottingham ale yeast. Combined in primary fermenter with airlock. After 7 days put 1.25 tsp of corn sugar in each champagne...

Hello, New to wine making in just the past week. Is it normal to use an air lock on a primary fermentation bucket or use a lid without one? Seems some recipes specifically state to cover and attach air lock while others say just to cover. Thanks.