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Originally Posted by junior
No boiling to drive off oxygen is correct, but it seems to me reading posts that there is still a debate on closed vs open fermentation. Some folks saying you need to leave primary fermentation open to let in oxygen, I myself would rather keep my fermentor closed for various reasons, so I figured to eliminate the lack of oxygen issue with closed fermentation, aeration would be a good solution.
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Open vs closed fermentation for wine depends on some factors.
Some yeasts and wine fermented on fruit needs the head space in an open fermentation. I still cover with either a towel or lid.
I just did a Reisling from juice. The fermentation did not foam at all, if it was airlocked, it would have been just fine.
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