Jack Keller has a recipe for black cherry juice wine that I want to make.
The few other wines I've made, there have been fruit solids that needed to be immersed in the wine during the beginning of fermentation, and therefore I used a cooking pot as a primary. However, the black cherry juice wine does not involve any whole fruit at all. Can I therefore simply start this wine in a jug with an airlock? Or is semi-open fermentation important in some way for wines during initial stages of fermentation, such that I should also use a cooking pot as a primary vessel?