Open Fermentation Question

[joer189]

New to cider/wine, longtime all grain beer guy. So a bit unesay about this open fermentaion bit that is apparently the way to go when fermenting fresh cider, no pasturization/chemicals. Have each covered with clean rag, rubber banded at top

have 2 - 5 gal batches going, 1 EdWorts apefelwin, 1 "Apple WIne" from recepie list. Good activity on both after 3 days or so.

Questions are

1. when to rack to secondary?

2. Is open ferm. the best way to go, went kinda nuts and bought 30 gals., so have to make a lot more soon.


Cant seem to find these answers anywhere.

Thanks in advance to all!

Joe

 

[tippetsnapper]

I could be wrong, but I think the open fermentation you speak of is only necessary in the beginning when you're getting alot of foam. I switched to airlocks once this phase of fermentation was complete. By the way, be ready to overflow your fermenters if you're not already.