Primary Fermentation air lock or not?

[Ricky67]

I started my first batches last weekend. I read somewhere that once you put your yeast in snap lid down and put on air lock. I did this and the fermenting started within a day and was fine. Then reading I found many say which makes sense to me that the yeast need oxygen. So I panicked a little. I opened the bucket and stirred the wine. I then put the lid on and put an empty airlock in place so it could get some air. Is this ok? I took SG readings and they were well on there way to 1.03 which is my magic number to transfer to secondary.

 

[bkisel]

Yes, you're okay. The explanation is that in primary fermentation, with a loose lid or like you're doing there will be a layer of CO2 protecting the wine from O2. Airlock it for "secondary".

 

[Poni]

Totally fine, you could even use a towel and a bungee to hold it in place. Just stir every day and all is well. What kinda wine ya doing?

 

[Poni]

Btw, i do the empty airlock jazz too. Only because there is a hole in my bucket lid for one

 

[Ricky67]

I am doing a red with Concord grape concentrate, tart cherry and cranberry. A white with white grape concentrate and apple juice.

 

[Ricky67]

Hey on another note stirring everyday. Is their some kind of sanitizing wipes you can use to clean the long spoon since that is the only thing to clean. I hate having to make a batch of sanitizer every day for just the spoon.

 

[sour_grapes]

What most on here recommend is mixing up a batch of k-meta sanitizing solution and put it in a clean spray bottle (available at Home Depot, for example). Then you don't even need wipes, just a quick spritz.