First wine

Just finished mixing up my first batch using Vintners Harvest concentrate. I will pitch the yeast tomorrow. The instructions state that it needs to be stirred everyday until the gravity reads 1.040. What I can't figure out is if the fermenting bucket needs to be covered and an airlock installed or just cover with the wet rag it is covered with now.

 

Sealed and air locked is only used to keep O2 out so the wine does not oxidize. In the early stages of fermentation the yeast like O2 and they produce so much CO2 it floats over the surface of the wine to keep O2 from messing anything up. You can airlock it any time after you stop stirring the wine.

 

You don't need to snap down the lid on your fermentation bucket during early stages of fermentation. Just lay the lid on top loosely or cover with a damp cloth. Stir the wine twice a day until you reach your 1.040 SG then leave it be until SG reaches 1.020-1.010. At that time you can either snap down the lid and add an airlock or rack to a clean carboy and attach an airlock to allow the fermentation to finish. Then you can stabilize, clarify if you choose, bulk age or bottle. What ever your normal procedure is. Good Luck
Larry

 

Thanks.