I got the book (The Joy of Home Winemaking by Terry Garey) for Christmas and that is what got me started on winemaking again. She gave me the impression in her Blackberry wine recipe that you airlock the must from day 1. Is that a mistake? The must bubbled like crazy just as soon as the yeast was added, and now two weeks later it acts like it is done. It had pressure in secondary for only 3-4 days. I've read some of the other posts that make it sound like you wait for secondary to airlock.
Is airlock on primary a mistake?
- Thread starter Crazyjack
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Airlocking in the primary will not hurt anything. It is just not necessary due to the high amount of gas coming off the wine in that period. You did not mention any hydrometer readings. Did you do an initial reading and do you know what the SG is at present?
I used the P.A. scale. It was 12% before adding the yeast. And 0% when racked into secondary. I have another post on it. (First 2 stage. What is going on.) I want to do it right, but I have alot to learn. And I thank you people for any ideas or advise that you give. I will start reading the SG scale from now on.
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