Airlock..question?

If you just started these wines, you probably shouldn't even have them under an airlock yet - the yeast need oxygen initially to multiply. Once it get's going, then it's OK to put the airlock on to let CO2 out, and keep the oxygen out. After the fermentation is going, the airlock will bubble away constantly, and will be a good indication to you that the fermentation is coming to an end as the bubbling slows down.

Ed

Ed, I don't disagree with your advice not to use an airlock at the beginning so long as there is some method employed to keep out fruitflies such as a cheesecloth etc. On the other hand there really is no problem with using an airlock in almost all circumstances right from the get go as there is plenty of O2 to complete a fermentation right in solution. Add to this the normal headspace in an active fermentation container and the testing and stirring that is normally done and the use of an airlock is no problem at all. I almost always use an airlock from day 1, but again I see nothing wrong with your advice other than it seemed to indicate there was a definite problem with using an airlock at the beginning of fermentation. John Dixon

John,

You're right. The only thing I really meant to indicate as a problem is the assumption that keeping out oxygen was always necessary. It's not been that long since I was totally new to this, so my response was based on my almost rabid desire, when I started out, to keep oxygen away from my wine from the get go. As you point out, there's lots of ways that oxygen gets introduced that helps get fermentation started.

Ed