Apple wine/cider

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SMOKEU

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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?
 
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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!
 
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