HELP - did I mess up on wine making?

[pityocamptes]

Second year making wine, last years came out GREAT!! Anyways, I can't seem to remember but do you add the airlock after adding the yeast? Because this is what I ended up doing. Did I mess it up? I pulled the lid and I have about 1" of head at the top. I guess basically, if I was not supposed to put the air lock on, did I kill the process, and do I need to add more yeast? Please let me know. Thanks!! (new here, hope to learn a lot)!!!

 

[bluemoose]

You are good to go. If you hadn't added the airlock, your bucket lid would have hit the ceiling by now and created a heck of a mess.

 

[pityocamptes]

OK, I just want to reconfirm that having the airlock on is the CORRECT method, and I don't need to do anything else? Also, I have not noticed a lot of bubbling out the airlock (its only been about 12 hours though since the yeast was added). Last years brew bubbled big time, but I added honey which I did not do this year. Thoughts? Thanks!

 

[bluemoose]

Airlock activity is not an indication of fermentation. You have krausen, that is a good thing. Let the yeast do their work and confirm fermentation by taking gravity readings.

 

[pityocamptes]

Airlock activity is not an indication of fermentation. You have krausen, that is a good thing. Let the yeast do their work and confirm fermentation by taking gravity readings.

Thanks again!

 

[pityocamptes]

You are good to go. If you hadn't added the airlock, your bucket lid would have hit the ceiling by now and created a heck of a mess.

Just wondering, why would that happen without the airlock?

 

[bluemoose]

You might not have a great seal. Half of mine leak by the airlock. They all ferment.

 

[pityocamptes]

You might not have a great seal. Half of mine leak by the airlock. They all ferment.

I'm not sure I understand what you just said? Sorry for the confusion...

 

[unfairbeef]

The purpose of the airlock is to let the co2 out and nothing back in. Technically, as long as nothing gets into the wine you could ferment without an airlock at all (I personally don't recommend this). It just keeps stuff out is all. The airlock does not start or stop the fermentation. If I am misunderstanding the question, please advise.

 

[gingerdawg]

You are good to go. If you hadn't added the airlock, your bucket lid would have hit the ceiling by now and created a heck of a mess.

Just wondering, why would that happen without the airlock?

I think he means that if you didn't have an airlock, or a hole or some other way for the CO2 to escape, the pressure would build till the lid pops off. If you didn't have the airlock, but did have a hole, this wouldn't happen, but contamination would be a possibility.

 

[bluemoose]

If the airlock is the only way for co2 to escape, it will bubble. Five gallon pails with a lid are not always perfectly sealed. If there is a leak in the seal, the co2 is going to take the path of least resistance. That will not be through the air lock as it has sanitizer in it. I'm sure your fermentation is fine. You can try to reseat the lid, but it doesn't really matter, wild yeast are not ninjas. They won't get thought the small leak in the seal and infect your wine. Give it some time and take a gravity reading.

 

[bluemoose]

I think he means that if you didn't have an airlock, or a hole or some other way for the CO2 to escape, the pressure would build till the lid pops off. If you didn't have the airlock, but did have a hole, this wouldn't happen, but contamination would be a possibility.

Yup, I was responding to the other post. Ginger is correct

 

[pityocamptes]

Thanks everyone. I understand.

 

[pityocamptes]

I was wondering, as far as the yeast goes, and I guess it would be pretty cool, is there anyway to keep a batch of yeast going year after year to add to wine, instead of buying the packs, putting in warm water and using 100% of contents? Basically was wondering if you could just take the yeast in a pack and allow it to keep going year after year, then I wouldn't have to order the packs

 

[Yooper]

I was wondering, as far as the yeast goes, and I guess it would be pretty cool, is there anyway to keep a batch of yeast going year after year to add to wine, instead of buying the packs, putting in warm water and using 100% of contents? Basically was wondering if you could just take the yeast in a pack and allow it to keep going year after year, then I wouldn't have to order the packs

Yes, but the problem would be that alcohol is poisonous to yeast, and the exposure to the wine would weaken them/injure them in the process of fermenting. Using them again would mean using yeast that have been injured and not in the best of health, while a fresh package means the little buggers are raring to go.

I pay $.49 cents for some yeast packages (good for up to 6 gallons each) while some are $.79. They keep for YEARS in the fridge, so why not just order 10 packs at a time?

Incidentally, no one mentioned this but I don't airlock my primary for wine. I use a clean towel with a rubber band over the fermenter, to keep fruitflies out, but it makes it so much easier to stir twice a day if I don't have a cover and airlock! Then, when the wine is between 1.010-1.020, it goes into a carboy and is airlocked for the duration.

 

[bluemoose]

Google yeast washing? I have saved yeast from beer and reused it. It will keep pretty well in the fridge. I only do that for some of the more expensive liquid yeasts though. For the cost of wine and champagne yeast, I'll just buy a new packet.