Originally Posted by wordsmith
Obviously we do this for beer, but I read about a lot of folks that just cover their wine during primary and don't seal and airlock until secondary. Any opinions or real reasons to do it one way or another?
If your primary is juice, I air lock it.
Fermenting with fruit, I cover the primary with either a loose lid or a towel. It tends to foam more and the fruit needs to be punched down into the liquid twice daily.