Cider follows the same rules as wine. It will oxidize and ruin so it must be protected. In fact, it is low alcohol so it must be protected from infection more stringently than wine. Bulk aging should always be done under an airlock. If the air pressure changes too much it could burst a glass carboy that has a flaw or it could blow the cork out and you may not discover it until too late. Airlocks maintain a normal pressure in the carboy.
Watch out all you people in the hurricane. You are going to see some real low pressures and bulk wine will do some strange things. May blow wine out the airlock.
Ray
Forgot to add 1 thing.
>
> When bulk aging in a carboy, do you use a stopper without a hole, or
> do you leave it under the airlock?
>
> Greg
>
> >
> >I'm making a cider and have not seen any reference to oxidation. Does
> >cider oxidize like wine does? Should any bulk aging be done in a
> >carboy instead of a bucket? Thanks in advance for any help
> >
> >Greg
> >Greg Smith
> > snipped-for-privacy@spamblocker.netzero.net
> >Remove "spamblocker" to e-mail
>
> Greg Smith
> snipped-for-privacy@spamblocker.netzero.net
> Remove "spamblocker" to e-mail