- Nov 5, 2006
- Reaction score
- Raleigh, NC, USA
For kits and small batches, I use a common 6, 7, or 7.9 US gallon fermenter with a snap on lid. In the past I racked when the SG got below 1.010, but now I'm following the FWK protocol -- when the SG hits 1.010 I snap on the lid and add an airlock. On Day 14 I unseal and press or rack.
I was leery, but the theory is sound, and is done commercially (on a much larger scale).
An active ferment continuously emits CO2, which pushes the air at the top of the fermenter out the airlock. While the CO2 mixes with the air just over the wine, over the course of several days the mixture becomes safe for the wine after fermentation ceases.