I'm just coming to the end of making a red wine kit. I've added the final clearing sachets and noticed it said to cover the bung hole with a paper tissue to allow the gasses to escape, which I've done. Yet I thought you weren't supposed to let air in?
You are correct, you don't want air to get in. Buy yourself an airlock and use that. Tissue paper over the bung hole is not standard practice any more.
You misinterpreted something or your instructions are not very good. Covering the bung hole is good practice during primary (the first 3 to 10 days. Air is good for the yeast when it is reproducing heavily. When you move it to secondary you must protect it from air. At that stage you really should use an air lock.
Ray
Ask Beavis about that. I hear he needs some.
(sorry, I had to)
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.