Air lock when?

[reeflections]

I am a noobe with 3 batches going. I understand it is not advisable to use an airlock during primary fermentation, and it should be used after the 1st racking. What about after it's completely done fermenting and aging in one gallon carboys? Should I just use a stopper until it clears and ages, waiting to be bottled, or still use an air lock during this period?

Thanks in advance.
Mike

 

[wpt-me]

Use the airlock. I always have, it's still off gassing and settling.

Bill

 

[Scooter68]

Stick around on this site for a while and you will hear stories like:
"I was gone for 2 months, came home and found several of my stoppers on the floor next to my carboys. Should I have put an airlock on them? " Short answer - Yes

Then the next question is:
"Is my wine ruined.". Short answer - Hard to know but it wasn't helped by that exposure.

New wine will gas-off for a few weeks to several months after fermentation ends. Then there is that sudden change in barometric pressure. So YES unless you are aging your wine in a barrel you should always give your wine a way to adjust to pressure inside or outside the carboy else you may experience an unpleasant surprise.

 

[reeflections]

Thanks to the both of you! I hope to stick around for a while for the wealth of info here.

 

[NorCal]

I ferment reds open and whites under airlock. However, whites I’ll crack the airlock and stir a few times a day in the first few days of fermentation to avoid a reductive ferment. Necessary, I’m not sure. White wine lacks the tannin that reds do, which serves as an antioxidant, and too much oxygen can lead to browning of a fragile white.

I use the one way silicon bungs, which allows the outgassing, but does not let oxygen. I’ll open up my barrel after 3 weeks to top it up and there is a very rewarding vacuum sound. I use them on all my carboys as well.