Like you I am a lover of wine. I developed my interest in wine in university when my friends would host wine and cheese parties, which were not only fun because of the new people I met but also because of all of the different types of wine I was exposed to. 
When To Use An Airlock
January 5th, 2008 by
Scott Young
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Home Wine Making Blog: “On many occasions we have been asked this simple question, ‘Should a fermenter be sealed with an air-lock during the first few days of fermentation, or should it be left open, exposed to the air?’
This question arises because there is so much conflicting information floating around in books, on the internet and in other places as to which method is correct. In fact, even our own website recommends just covering the primary fermentation with a thin towel, while the box ingredient kits we sell recommend using an air-lock.
Even commercial wineries are not consistent in this area. While most wineries will put white wines under an air-lock and expose red wines to air, there are many, many wineries that will do the very opposite.
The reason we recommend leaving the must exposed to air during the primary fermentation is because this method leads a more vigorous fermentation, one that is able to complete more thoroughly and rapidly. Wine kit producers recommend sealing up the primary fermentation with an air-lock because they are more concerned about eliminating any risk of spoilage than providing the fastest fermentation possible.
Spoilage can be of concern on those rare occasion when the fermentation does not start as planned, but if the fermentation takes off in a timely manner, spoilage is of no issue. The activity from the fermentation will easily protect the must by stifling the growth of any unwanted organisms.
So, What Should You Do?
While we do recommend using a thin, clean towel to cover the fermenter during the primary fermentation and nothing more, if you are concerned about your fermentation not starting there is a compromising method you could follow:
When you first pitch the yeast into the must, put an air-lock on the fermenter. After a few hours, once you see that the fermentation has begun–indicated by activity or foam on the surface–you can then take the air-lock off and safely allow air to get to the must. This is, in a sense, giving you the best of both worlds–the protection and an invigorated fermentation.
As A Side Note:
It is important to note that an air-lock should always be used after the must has gone into its secondary fermentation. This usually starts around the fifth or sixth day, or when the first racking is performed. It is about this time you will notice the fermentation’s activity level starting to taper off.”
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Tags: air-lock, fermentation, make wine, wine making
