- Jan 20, 2020
- Reaction score
I have an aggressive fermentation going on with my Eclipse Cabernet. It was starting to get wine into my airlock so I was told by a friend that I should crack my primary lid so that way the co2 would escape better. So I loosened up a portion of the lid with a cleaned and sanitized airlock put back on. With this being cracked will bacteria get into my wine must? I’ve left it loose all night long. When do I know when to put it back on tight? When the fermentation starts to slow?