arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
- Messages
- 4,203
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This just frikking cracks me up. This is my 5th post ever in the forum. But, it is still relevant, I quess!! LOL.
This same question has came up recently and I am hoping we can clarify this for some of the new members..
That was like 4000 posts ago!!! LOL. Glad to still be here. My monthly membership fee is in the mail! LOL
http://www.winemakingtalk.com/forum/showthread.php?t=1662
So...is it necessary or not?
During the primary fermentation yeast wants oxegen and will create a blanket of so2 thereby protecting it.
Not allowing enough oxegen to a fermenting must can create the "funky" smells we know so well, and can inhibit the actual ferment itself.
Bottom line..do we need, and is it necessary to have a primary ferment under an airlock?
This same question has came up recently and I am hoping we can clarify this for some of the new members..
That was like 4000 posts ago!!! LOL. Glad to still be here. My monthly membership fee is in the mail! LOL
http://www.winemakingtalk.com/forum/showthread.php?t=1662
So...is it necessary or not?
During the primary fermentation yeast wants oxegen and will create a blanket of so2 thereby protecting it.
Not allowing enough oxegen to a fermenting must can create the "funky" smells we know so well, and can inhibit the actual ferment itself.
Bottom line..do we need, and is it necessary to have a primary ferment under an airlock?
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