Slyder73
Member
- Joined
- Jan 6, 2010
- Messages
- 41
- Reaction score
- 1
Hi all.
Have enjoyed the information everyone is sharing with everyone on this forum. For a beginner I"ve learned a lot very quickly.
I have my 2nd and 3rd batches a few days into primary fermentation. However, in reading here and on several other wine sites as well as youtube videos I am a bit confused about something.
When starting a kit wine, the primary fermentation, should there be an airlock or should it be open to the oxygen (covered with a cloth)? Many sites suggest no airlock as the yeast need oxygen in the first few days. Many sites and many here airlock as well. I've had my first batch turn out great and my two current batches, one in a glass carboy are bubbling up a storm and the yeast in no way seems compromised.
Is there a concensus on airlock for primary fermentation? Personal preference? Is it different for yeast cultured for wine kits? Has anyone found a difference between both methods?
Thanks.
Have enjoyed the information everyone is sharing with everyone on this forum. For a beginner I"ve learned a lot very quickly.
I have my 2nd and 3rd batches a few days into primary fermentation. However, in reading here and on several other wine sites as well as youtube videos I am a bit confused about something.
When starting a kit wine, the primary fermentation, should there be an airlock or should it be open to the oxygen (covered with a cloth)? Many sites suggest no airlock as the yeast need oxygen in the first few days. Many sites and many here airlock as well. I've had my first batch turn out great and my two current batches, one in a glass carboy are bubbling up a storm and the yeast in no way seems compromised.
Is there a concensus on airlock for primary fermentation? Personal preference? Is it different for yeast cultured for wine kits? Has anyone found a difference between both methods?
Thanks.