Noob question for concentrate wine
 

Made a simple juice solution, 3 concentrate and 3 c sugar water, 1 gal total. started yeast (bourgovin rc 212) at 106F, put everything into glass bottle at temp of 98. Should I place airlock right away or just cover with cloth/napkin for a 7 days then stir up and airlock?

Also, OG 1044

Temp seems a bit high for wine yeast, but give it a day or so at room temp and see if it takes off.

Just a loose cover to keep out the bigger bugs until it slows down, then airlock it.

I airlock right away. Is there a reason to wait that I'm missing?

Some people leave a cloth on at first when fermenting in a bucket to get easy access early on for stirring/adding nutrients etc. This is especially done in mead. I would say go ahead and put on the air lock.

Loose cover gives the foam some place to go instead of building up pressure and causing a wine volcano. It also allows easy access to stir or punch the cap down.

Either way works...

Thanks, I did go ahead and air locked with instructions to the wife to remove lock if we get to much foam. Action started within a couple hours, we are cooking along!

wine volcanoes are cool...until you gotta clean em up.

So I checked SG last week, 1000, check it again today, 1040!? Pretty sweet still, but I am 99.9% sure that I did not err. when taking readings. What's up?

are you saying you went from 1.000 to 1.040?