I purchased a kit with a white 5 gal bucket, which has a small hole
and grommet in it. I can insert the plastic airlock in the hole but
since there were no specific instructions with the kit I am not sure
what to do. I have read that people use a cotton ball in the hole,
leave the lid loose and or cover with plastic. So what is the best way
to go? I bought the setup from Corrados in NJ and they gave a book '90
years of winemaking Richard Schumm' but it really did'nt seem to
apply to the kit I have. More geared to advanced crushed grapes rather
than from juice. I surfed all over the net and there is no specific
answers to that question. I'll try and call the store today but does
anybody have a an idea of what is the best way to go in the primary
fermentation bucket?

Thanks


--

"The only way to have a friend is to be one"
-Ralph Waldo Emerson-

I didn't see any answers to your question yet, so...

> I purchased a kit with a white 5 gal bucket, which has a small hole
> and grommet in it. I can insert the plastic airlock in the hole but
> since there were no specific instructions with the kit I am not sure
> what to do. I have read that people use a cotton ball in the hole,
> leave the lid loose and or cover with plastic. ...

You can do any of the above. Personally, I use the airlock. Others may
use the cotton ball to allow some oxygen in for the yeast (this is NOT
good later in the life of the wine).

There is no absolute rule... but you won't ruin your wine either way.

Derric

Go to http://winemaking.jackkeller.net/adding.asp and scroll to the
bottom. Essentially, either cover with a clean cloth (without the
lid) or use a cotton ball if you want to use the lid.

On May 20, 10:48 am, RickaTTic wrote:
> I purchased a kit with a white 5 gal bucket, which has a small hole
> and grommet in it. I can insert the plastic airlock in the hole but
> since there were no specific instructions with the kit I am not sure
> what to do. I have read that people use a cotton ball in the hole,
> leave the lid loose and or cover with plastic. So what is the best way
> to go? I bought the setup from Corrados in NJ and they gave a book '90
> years of winemaking Richard Schumm' but it really did'nt seem to
> apply to the kit I have. More geared to advanced crushed grapes rather
> than from juice. I surfed all over the net and there is no specific
> answers to that question. I'll try and call the store today but does
> anybody have a an idea of what is the best way to go in the primary
> fermentation bucket?
>
> Thanks
>
> --
>
> "The only way to have a friend is to be one"
> -Ralph Waldo Emerson-

I use this method in JackKeller winemaking -- and am on my 9th kit. No
problems. Since the primary is putting out CO2 so much, the first couple
inches I figure isn't oxygen anyways. But then after it gets to 1.00 or
below, you rack to a carboy. I take a clean dish towel, wet, and cover
the primary.

I have used my lid with the plastic airloc in the small hole, never say
a use for it. fyi.

DAve

shbailey wrote:
> Go to http://winemaking.jackkeller.net/adding.asp and scroll to the
> bottom. Essentially, either cover with a clean cloth (without the
> lid) or use a cotton ball if you want to use the lid.
>
> On May 20, 10:48 am, RickaTTic wrote:
>> I purchased a kit with a white 5 gal bucket, which has a small hole
>> and grommet in it. I can insert the plastic airlock in the hole but
>> since there were no specific instructions with the kit I am not sure
>> what to do. I have read that people use a cotton ball in the hole,
>> leave the lid loose and or cover with plastic. So what is the best way
>> to go? I bought the setup from Corrados in NJ and they gave a book '90
>> years of winemaking Richard Schumm' but it really did'nt seem to
>> apply to the kit I have. More geared to advanced crushed grapes rather
>> than from juice. I surfed all over the net and there is no specific
>> answers to that question. I'll try and call the store today but does
>> anybody have a an idea of what is the best way to go in the primary
>> fermentation bucket?
>>
>> Thanks
>>
>> --
>>
>> "The only way to have a friend is to be one"
>> -Ralph Waldo Emerson-
>
>

I have done both in my brief winemaking career so far and haven't noticed a difference in speed or totality of
fermentation yet... The main need for oxygen must be in the first few days when the yeast is spreading out and
multiplying in the wine and as far as I can tell, that need is catered for well enough by the headspace in the primary
and the oxygen dissolved in the must.

As others have indicated, Keller suggests a cotton bung or loose cloth covering and he knows his onions. He could
though be working on an 'if it aint broke' basis - you can't go wrong with his approach certainly, but I haven't with
the airlocked primary either...

Jim

"Dave Allison" > wrote in message ...
>I use this method in JackKeller winemaking -- and am on my 9th kit. No problems. Since the primary is putting out CO2
>so much, the first couple inches I figure isn't oxygen anyways. But then after it gets to 1.00 or below, you rack to a
>carboy. I take a clean dish towel, wet, and cover the primary.
>
> I have used my lid with the plastic airloc in the small hole, never say a use for it. fyi.
>
> DAve
>
> shbailey wrote:
>> Go to http://winemaking.jackkeller.net/adding.asp and scroll to the
>> bottom. Essentially, either cover with a clean cloth (without the
>> lid) or use a cotton ball if you want to use the lid.
>>
>> On May 20, 10:48 am, RickaTTic wrote:
>>> I purchased a kit with a white 5 gal bucket, which has a small hole
>>> and grommet in it. I can insert the plastic airlock in the hole but
>>> since there were no specific instructions with the kit I am not sure
>>> what to do. I have read that people use a cotton ball in the hole,
>>> leave the lid loose and or cover with plastic. So what is the best way
>>> to go? I bought the setup from Corrados in NJ and they gave a book '90
>>> years of winemaking Richard Schumm' but it really did'nt seem to
>>> apply to the kit I have. More geared to advanced crushed grapes rather
>>> than from juice. I surfed all over the net and there is no specific
>>> answers to that question. I'll try and call the store today but does
>>> anybody have a an idea of what is the best way to go in the primary
>>> fermentation bucket?
>>>
>>> Thanks
>>>
>>> --
>>>
>>> "The only way to have a friend is to be one"
>>> -Ralph Waldo Emerson-
>>

Thanks folks..I did the cotton ball for first couple of day still the
juice was very frothy and now switched to the plastic airlock. SG is
at 1.030 so well on the way to some vino. It started at 1.090 SG.
Thanks for all your inputs..its appreciated!
Rick

On Sun, 20 May 2007 11:48:58 -0400, RickaTTic wrote:

>I purchased a kit with a white 5 gal bucket, which has a small hole
>and grommet in it. I can insert the plastic airlock in the hole but
>since there were no specific instructions with the kit I am not sure
>what to do. I have read that people use a cotton ball in the hole,
>leave the lid loose and or cover with plastic. So what is the best way
>to go? I bought the setup from Corrados in NJ and they gave a book '90
>years of winemaking Richard Schumm' but it really did'nt seem to
>apply to the kit I have. More geared to advanced crushed grapes rather
>than from juice. I surfed all over the net and there is no specific
>answers to that question. I'll try and call the store today but does
>anybody have a an idea of what is the best way to go in the primary
>fermentation bucket?
>
>Thanks

I make wine in open buckets and cover it with a towel or cloth that bugs
cannot get through. When I have a bucket with a lid I may just lay a wash
cloth over the hole rather than look for a cotton ball. I rarely use a
airlock at this stage. But of course, all of these meathods, including the
airlock is only for the first week or less. Once fermentation slows, get it
in a secondary under an airlock. Even an airlock in the bucket lid will not
protect it after fermentation slows due to the large surface area.

Ray

<RickaTTic> wrote in message
...
>I purchased a kit with a white 5 gal bucket, which has a small hole
> and grommet in it. I can insert the plastic airlock in the hole but
> since there were no specific instructions with the kit I am not sure
> what to do. I have read that people use a cotton ball in the hole,
> leave the lid loose and or cover with plastic. So what is the best way
> to go? I bought the setup from Corrados in NJ and they gave a book '90
> years of winemaking Richard Schumm' but it really did'nt seem to
> apply to the kit I have. More geared to advanced crushed grapes rather
> than from juice. I surfed all over the net and there is no specific
> answers to that question. I'll try and call the store today but does
> anybody have a an idea of what is the best way to go in the primary
> fermentation bucket?
>
> Thanks
>
>
> --
>
> "The only way to have a friend is to be one"
> -Ralph Waldo Emerson-