just a guy
- Oct 25, 2016
- Reaction score
- S. Jersey/Philadelphia area
It’s been under airlock from the jump and bubbler is bubblin. I wasn’t worried about o2 as the co2 is plentiful. Shook up some samples before testing, and the Co2 felt infinite.: That is a lot of airspace in your photos given the amount of (low) foaming activity on the surface. On that alone, I would move it to a smaller container to limit airspace, and airlock.
Side note: I have had wines ferment in a few days, a few weeks and even in one case a few months (was not completed till January). Always, the longer ferments made better wines. Slower is better, IMHO. Do not be in a hurry. Wine making, if anything, should teach patients.
I felt safe for now but I do agree with u. But 4 gal is a funky size and a PITA. Regardless of the subtle activity I should probably figure a better setup for headspace if it’s gonna be a while.
But no hurry here!. My ferments are always quick so this is nice. I hope this thing drags on for a while while steadily dropping SG. I wish all my fruit came in late like this. Cooler ferments and.... NO FRUIT FLIES! Thank god.