Primary Fermentation Question

Bob,

Different folks handle this differently. Whatever I'm making, I always start in an open fermenter, with a cloth cover to keep the bugs out, for a couple days at least. If your wine (must) has solids in it (grapes, fruit, etc) you'll want to start in an open fermenter since it's difficult to get the fruit in and out of a carboy. Some (most?) people, when starting wines with no solids (juice only), start it in a carboy with an airlock, but I figure that for the first couple of days, it needs the oxygen, & that's why I start it in the open fermenter. I've done it both ways & honestly, I think it does fine either way.

Of course, after that initial time period (couple days to a week at the most), you'll want to transfer it to a carboy with an airlock.

Robert in the hills of TN

Bob:

You will soon find that everybody does things differently in this hobby. Despite the lack of petty squabbles, there can be no end of difference of opinion.

It sounds like you got a wine kit & equipment package. In my opinion, you should follow the kit directions as closely as you possibly can. Especially your first couple of times.

Unfortunately, there are several types of fermenters. The one I prefer (not usually found in the US) has a special lid that fits 'tightly' but is designed to allow gases in/out without an airlock. Cover the pail loosely as Robert said. With kits, stirring is not usually required after the yeast is pitched. If you have grape skins, berries, or oak tea bag(s) it is a good idea to push them under regularly, but not necessary to stir vigourously.

BTW, before believing the book make sure that they are talking about modern kits not fruit wine making or older kits.

Steve