Hello! So I'm about to start my very first continuous brew cycle. I'm really excited! I'm a seasoned single stage Kombucha brewer, but I've never done continuous before. If that's not enough, I got this crazy idea to make Kombucha wine by adding champagne yeast to the second stage fermentation process. My question is what's the importance of using an airlock? I never used one before (with swing top beer bottles. They got pretty fizzy.) But now I'm wondering if adding yeast to the second stage ferment necessitates an airlock. Basically, If I don't use an airlock will I have a lot of exploded bottles on my hands?
Any guidance would be appreciated!