First Batch Primary

[slopenutz]

I just made my first batch yesterday. I have the lid snapped on with an airlock filled with water. After reading a few posts on this site I am wondering if I did the right thing. Should I have put the airlock in? Will the yeast have enough oxygen to start off? BTW...fermentation has started to bubble the airlock(4-5 bubbles every 10 seconds or so)

 

[grapeman]

Welcome to the forum slopenutz.


You will find a divided camp with the snap lid/loose lid. There are arguments both ways. I use a loose lid for active fermentation to give the yeast more air to work with. After it slows a bit snap the lid down and use the airlock or transfer to a carboy with airlock.

 

[Wade E]

Like appleman said there are different views on this. Actually i would say views as I do believe more 02 is better but with these size batches as long as you stirred really good there is sufficient 02 in the wine to give a very good fermentation. Ive been doing the lid snapped shut for many years as I have a cay that likes to either sit on or get into things so putting a towel on top or lid loose is not an option for me. I have never had a problem with this ever and all my wines ferment down fine with no stress on my yeast. If you have nothing to worry about in this area then give the wine some more 02, if you think theres a chance of a cat or even worse a kid getting into this then by all means snap it and airlock it and dont worry one bit!

 

[slopenutz]

Does the primary fermentation just take longer if it is low on O2 or does it create more serious problems?

 

[PeterZ]

Don't worry about the O2 levels in the wine. There is plenty just from transferring the must and diluting. The yeast need O2 to reproduce, but not to convert sugar to alcohol. I snap the lid down (unless there are raisins that need to be punched down) just because I like to watch the airlock bubble.

 

[Bartman]

I leave the lid loose so I can smell the aromas of the yeast and grapes. Maybe you get that smell regardless of the lid tightness, although I assume it is stronger with the lid off/loose.

Bart

 

[Brewgrrrl]

I snap the lid down because we occasionally get fruit flies and it's not worth the risk! Also - cats...

 

[Brent2489]

I'm with Bart.I love it when I come home and the kitchen, dining room and living area ALL smell like a great big wine cellar.

 

[paubin]

I'm in the snapped shut crowd. Scarged of dem dar fruit flys. Plus 3 shedding dogs close by.....yuckkk. I open up once a day during active fermentation and give things a stir. Once things have calmed down I rack to glass and let it finish out.


Pete

 

[Waldo]

Just did my first snap/shut on a Mist Blackberry/Merlot kit that will be in the primary 14 days this coming Sunday. Have not seen any airlock activity now for 2 days so I think it is finished but I am waiting until Sunday to rack to glass, de-gass and stabilize

 

[xanxer82]

I snapped shut after 24 hours. I like to see the airlock bubble as well.
My kit said to not stir, the WE Bergamais. So, I'm not too worried about opening up the bucket until it's ready to rack.