Dangers of removing an airlock?

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arcticsid

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I started this thread not to confuse it with one I started regarding the addition of sulphites.

That being said...

The importance of an airlock is understood. But to remove an airlock for testing SG, adding sulphites, or transfering, how long can this airlock be removed before any danger to the wine exists?

Will my wine be ruined if I leave it off the airlock for, 5, 10, 15 minutes?

When testing, etc., should I do "my thing", and get the airlock back on IMMEDIATELY? Or, is there a certain amount of tolerance, before it is left off to long and a danger to the wine is going to happen?

Troy
:tz
 

cpfan

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When I'm degassing a wine, the bung/air-lock may be off for an hour.

Steve
 

Wade E

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It depends really n how much headspace there is in your carboy and what type of wine we are talking about here Troy. Like said before some wines are much more susceptible to 02 like apple wine and pear wine which will brown pretty easily. Most wines would be asfe for a few days if the wine is topped up proerly meaning about 1 1/2" from the bottom of the rubber or silicone stopper.
 

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