Quick Brewing Question

[DarkLoki357]

Just thought of a question, I keep reading about mixing the must daily is this a good thing, I mean to keep opening the bucket. I noticed that when I open the bucket I show no signs in the lock for a good 5 hour is that slowing the fermentation?

 

[Maylar]

It's slowing down on its own. You should stop opening the bucket now and be thinking about racking off the lees.

 

[DarkLoki357]

Well I am now fermenting without the lid, I have a Cloth lid over the bucket. Mainly because I have had more then a few brewers tell me during this fermatation air is the bet for it instead of the lid.

 

[Yooper]

Well I am now fermenting without the lid, I have a Cloth lid over the bucket. Mainly because I have had more then a few brewers tell me during this fermatation air is the bet for it instead of the lid.

Yes, for the first 3-5 days. After that, the wine is racked into an appropriately sized carboy and airlocked.

Are you brewing? Or are you making wine? There are differences in winemaking vs brewing beer.

 

[DarkLoki357]

I am making wine

 

[bernardsmith]

I am making wine

I know that many members of this forum use the term "brewing" when talking about making wine or mead or cider but technically brewing involves heating (as in brewing coffee or tea) but for wine makers heat is something they tend to avoid - Yes, today, most mead makers will not heat their honey for all the tea in China. They may warm it unopened in a pot of hot water to make the honey more viscous (make it flow more easily) but for wine makers heat and fruit results in jam, not wine. Brewers need fire. Wine makers don't