Airlock

[big_hands_big_pinot]

I feel like I keep reading conflicting things.

I am about to start primary in a few hours. Should I put an airlock on or just use cheesecloth?

I know that the yeast needs oxygen to multiply and that CO2 will coat the must so it doesn't oxidize.

I guess my question boils down to: when should I put the airlock on?

Should I put it on right after adding yeast? Wait a few days?

 

[buMbLeB]

I'm still somewhat of a noob, but I just went and looked at some cheesecloth, and the weave is WAY too loose - fruit flies and assorted critters are gonna get through that without breaking a sweat! I've made cider several times (my own quick version that I cold crash in the fridge) and have always used an airlock with no ill effects. I just make sure to spend 5-10minutes vigorously stirring the must before pitching the yeast to get as much oxygen into the liquid as I can.

If you want to leave it open for the first couple of days I'd suggest something like a tea towel or similar to keep the bad guys out. But it has also been pointed out to me that air will mix with the CO2 barrier even without being disturbed, so that protective coating is really only effective while a reasonable amount of CO2 is being created, and you shouldn't rely on it beyond the first couple of days or so.

My $0.02 is go with an airlock.

 

[big_hands_big_pinot]

Thanks doooood. I think the airlock is a safe route to go. I just don't feel confident about the cheese cloth. I am going to go put it on right now haha.

 

[hockeyrounds]

As long as you have about ~20% or more head space, You can run with an airlock. You don't want to suck mold spores into your fermenter, if you can help it. So I have read.

 

[oldstyle69]

always an airlock. several ways of getting O2 in to your wort...some people shake the fermenter with the wort in it...i dont cause ill prollly drop it. i just let it splash from the top of the fermenter while its chilling. some people use a venturi process..dosnt really matter. just make sure you use an airlock unless you are doing a wild yeast beer.

 

[BeeDeeEff]

Put an airlock on from the get-go.

You want oxygen dissolved into the liquid of your juice initially, as this will allow the yeast to multiply. Once the oxygen is used up the primary form of yeast activity will swap over to metabolizing the sugars into alcohols instead of multiplying as much.

So you want your initial cider to have been well shaken/stirred agitated to make sure it had lots of aeration, then toss in the yeast, and put on an airlock and let them do their thing while preventing any further oxygen contact to let them get fermenting.

 

[big_hands_big_pinot]

thanks errbody. i've got the airlock on now. it seems to be doing well pretty well. i checked about 12 hrs post yeast addition and it's bubbling like a boss.

 

[Daemon]

I personally start with a blow off tube into a mug of sanitizer and tie it to the handle of the mug to make sure the tube stays in. I have been very glad to use this method specially on my current batch where it bubbled up so much it would have clogged and backed up an airlock. That is why I start with a blow off tube. My first two batches would have been fine with the airlock from the start, but why risk it?

After it calms down some I use a 3 piece Airlock.