Fermentation Container-Airlock?

I didn't see any answers to your question yet, so...

You can do any of the above. Personally, I use the airlock. Others may use the cotton ball to allow some oxygen in for the yeast (this is NOT good later in the life of the wine).

There is no absolute rule... but you won't ruin your wine either way.

Derric

I use this method in JackKeller winemaking -- and am on my 9th kit. No problems. Since the primary is putting out CO2 so much, the first couple inches I figure isn't oxygen anyways. But then after it gets to 1.00 or below, you rack to a carboy. I take a clean dish towel, wet, and cover the primary.

I have used my lid with the plastic airloc in the small hole, never say a use for it. fyi.

DAve

shbailey wrote:

I have done both in my brief winemaking career so far and haven't noticed a difference in speed or totality of fermentation yet... The main need for oxygen must be in the first few days when the yeast is spreading out and multiplying in the wine and as far as I can tell, that need is catered for well enough by the headspace in the primary and the oxygen dissolved in the must.

As others have indicated, Keller suggests a cotton bung or loose cloth covering and he knows his onions. He could though be working on an 'if it aint broke' basis - you can't go wrong with his approach certainly, but I haven't with the airlocked primary either...

Jim

problems. Since the primary is putting out CO2

it gets to 1.00 or below, you rack to a

for it. fyi.

I make wine in open buckets and cover it with a towel or cloth that bugs cannot get through. When I have a bucket with a lid I may just lay a wash cloth over the hole rather than look for a cotton ball. I rarely use a airlock at this stage. But of course, all of these meathods, including the airlock is only for the first week or less. Once fermentation slows, get it in a secondary under an airlock. Even an airlock in the bucket lid will not protect it after fermentation slows due to the large surface area.

Ray