I have two distict recipees for making wine from fruit. One says leave in the demijohn with airlock for 6 months. The other says leave in demijohn for 3-5 weeks, siphen and then store in bulk for 6 months. I assume the later means without an airlock.
The only difference I can see between these two recipees is that the second does not allow the co2 to escape.
Can anyone advise. Is the first recipee OK?
FYI - the fruit is cherry.
Thanks,
Manahmana.
I keep all my wines under air-locks while they are bulk aging. I see no reason not to. You should be fine keeping under airlock.
I always use a bung and airlock on my fruit wines during bulk aging. The process they talk about "siphoning from one jug to another" is called racking your wine off the lees (or dead yeast). You should rack your wine - how much you should rack depends on how clear your wine gets over time. I've racked my wines anywhere from 2-4 times during a 7 month period. By the end of the 7 month period, my wine should be clear (I hope) and there should be no sediment on the bottom of the jug. Hope this helps. Darlene
Having looked at some recipes for cherry wine I can say that the recipe is referring to racking the wine to allow it to clear before bottling and or adding finings, Were you indicate (siphon and then store in bulk for 6 months. I assume the later means without an airlock) this does not mean that you leave it open or the vinegar fly will get it. It is considered that, should any residual gases remain and if the wine is left in a warm place an airlock is advisable. If a bung is in place it may explode.
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