I have just started making a brew using apple juice and sugar with some wine yeast and yeast nutrient as the OG was 1.088. Should I leave the airlock on right from the start, or should I leave the airlock off for a while to give the yeast some oxygen?
First off...1.088 holy cow. You can leave the airlock on or off at the start of fermentation. I've seen it done both ways without issues. I leave it on at the start of fermentation, just because I don't want anything to get inside (fruit fly etc). There should be plenty of O2 in there for the yeast to get going. ...again 1.088 holy cow!
Apple wine/cider
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