I had a glass of homemade wine at a friend's house and decided
to jump into the hobby. So Saturday I went out and got a bunch
of "stuff" and whipped up my first batch - Cabernet Sauvignon.

The final direction states, "Cover the primary fermenter and place in
an area with a temperature of (65-75°F). Fermentation should
start within 24-48 hours.

The book I got seems to indicate that oxygen is necessary for this
process to start, and it also seems to indicate that the mixture should
be stirred frequently. So I'm confused.

Do I put the top on and seal it and leave it alone, or do I leave the
top on loosely to allow oxygen in and stir it occasionaly?

Thanks for any insights.


And, BTW, it's great to see a newsgroup without a bunch of
petty squabbles going on and no commercial spam.



--
Bob Becker

www.becker.org

Normally you stir it 1-2 times a day through the most active part or
primary.

So you seal it tight, except when you are stirring it.


Bob Becker wrote:
> I had a glass of homemade wine at a friend's house and decided
> to jump into the hobby. So Saturday I went out and got a bunch
> of "stuff" and whipped up my first batch - Cabernet Sauvignon.
>
> The final direction states, "Cover the primary fermenter and place in
> an area with a temperature of (65-75°F). Fermentation should
> start within 24-48 hours.
>
> The book I got seems to indicate that oxygen is necessary for this
> process to start, and it also seems to indicate that the mixture should
> be stirred frequently. So I'm confused.
>
> Do I put the top on and seal it and leave it alone, or do I leave the
> top on loosely to allow oxygen in and stir it occasionaly?
>
> Thanks for any insights.
>
>
> And, BTW, it's great to see a newsgroup without a bunch of
> petty squabbles going on and no commercial spam.
>
>
>
> --
> Bob Becker
>
> www.becker.org

Bob,

Different folks handle this differently. Whatever I'm making, I always
start in an open fermenter, with a cloth cover to keep the bugs out, for a
couple days at least. If your wine (must) has solids in it (grapes,
fruit, etc) you'll want to start in an open fermenter since it's difficult
to get the fruit in and out of a carboy. Some (most?) people, when
starting wines with no solids (juice only), start it in a carboy with an
airlock, but I figure that for the first couple of days, it needs the
oxygen, & that's why I start it in the open fermenter. I've done it both
ways & honestly, I think it does fine either way.

Of course, after that initial time period (couple days to a week at the
most), you'll want to transfer it to a carboy with an airlock.

Robert in the hills of TN

Bob:

You will soon find that everybody does things differently in this
hobby. Despite the lack of petty squabbles, there can be no end of
difference of opinion. <grin>

It sounds like you got a wine kit & equipment package. In my opinion,
you should follow the kit directions as closely as you possibly can.
Especially your first couple of times.

Unfortunately, there are several types of fermenters. The one I
prefer (not usually found in the US) has a special lid that fits
'tightly' but is designed to allow gases in/out without an airlock.
Cover the pail loosely as Robert said. With kits, stirring is not
usually required after the yeast is pitched. If you have grape skins,
berries, or oak tea bag(s) it is a good idea to push them under
regularly, but not necessary to stir vigourously.

BTW, before believing the book make sure that they are talking about
modern kits not fruit wine making or older kits.

Steve

On Sun, 4 Jun 2006 17:50:27 -0400, "Bob Becker" >
wrote:

>I had a glass of homemade wine at a friend's house and decided
>to jump into the hobby. So Saturday I went out and got a bunch
>of "stuff" and whipped up my first batch - Cabernet Sauvignon.
>
>The final direction states, "Cover the primary fermenter and place in
>an area with a temperature of (65-75°F). Fermentation should
>start within 24-48 hours.
>
>The book I got seems to indicate that oxygen is necessary for this
>process to start, and it also seems to indicate that the mixture should
>be stirred frequently. So I'm confused.
>
>Do I put the top on and seal it and leave it alone, or do I leave the
>top on loosely to allow oxygen in and stir it occasionaly?
>
>Thanks for any insights.
>
>
>And, BTW, it's great to see a newsgroup without a bunch of
>petty squabbles going on and no commercial spam.

Bob - I just lay a sheet of plastic over the fermenter (a large plastic
trash can - get a food grade Brute) and hold it in place with a piece of
plywood. Easy to take off to inspect and stir like Droopy says. Do this ~
hold a lit match near the surface of the fermenting wine. Since a lot of
carbon dioxide is coming off the wine the match should extinguish
immediately. Once fermentation slows the match will stay lit as you hold it
nearer the wine surface. This is a good time to rack the new wine into a
carboy. Fill it full (to within 1 inch of the top). Put an air lock on to
keep air away from the wine from now on until you bottle.

Bill Frazier
Olathe, Kansas USA


"Bob Becker" > wrote in message
...
>I had a glass of homemade wine at a friend's house and decided
> to jump into the hobby. So Saturday I went out and got a bunch
> of "stuff" and whipped up my first batch - Cabernet Sauvignon.
>
> The final direction states, "Cover the primary fermenter and place in
> an area with a temperature of (65-75°F). Fermentation should
> start within 24-48 hours.
>
> The book I got seems to indicate that oxygen is necessary for this
> process to start, and it also seems to indicate that the mixture should
> be stirred frequently. So I'm confused.
>
> Do I put the top on and seal it and leave it alone, or do I leave the
> top on loosely to allow oxygen in and stir it occasionaly?
>
> Thanks for any insights.
>
>
> And, BTW, it's great to see a newsgroup without a bunch of
> petty squabbles going on and no commercial spam.
>
>
>
> --
> Bob Becker
>
> www.becker.org
>