To cover or not to cover?

Discussion in 'Beginners Wine Making Forum' started by Leela, Jun 11, 2018.

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To cover or not to cover during first week of fermentation?

  1. cover

    4 vote(s)
    30.8%
  2. uncover

    9 vote(s)
    69.2%
  1. Jun 13, 2018 #21

    meadmaker1

    meadmaker1

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    I m with you on the fruit and buying juice thing. My plum source swears he has more plums than I want, for free. But elder berries. OMG they are tiny and they are ripe when it's Soooo hot, i can find plenty wild but I'm planning on buying juice and sprucing it up with some fresh.
    I'm sure ill come up with a plan, call it a recipe if you like but it start in a bucket with a towel for a lid.
     
  2. Jun 13, 2018 #22

    bstnh1

    bstnh1

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    With the bucket, I lay the cover on top loosely. With the Fermonster, I cover the top with a piece of cheesecloth. I was putting them under airlock for secondary after 6 days, but with the new Winexpert 14 day fermentation instructions, I leave them w/o airlock for about 10 days and then put them under airlock. I don't trust it being left open for the full 14 days.
     
  3. Jun 13, 2018 #23

    Scooter68

    Scooter68

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    From several postings a year or two ago it seems that elderberry is one on the strongest flavored fruits/berries with some folks reporting making a great elderberry wine with just a couple of pounds. Don't know how much truth there is to that but I imagine that picking even 2-3 lbs would be quite a task, in the heat.

    At the risk of totally highjacking this thread, it looks like another year without enough Black Raspberries for a batch of wine. 4 1/2 - 5 lbs of wild black raspberries makes a stout wine.
     
  4. Jun 13, 2018 #24

    Leela

    Leela

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    thanks everyone for all the information!
     
    Scooter68 likes this.

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