"Bob" > wrote in message
...
>
> "scott f" > wrote in message
> news:CTEDd.57$ig7.23@trnddc04...
> > I use a primary which has a tight fitting lid and a airlock. This
allows
> > me to ferment my must to dry before I tranfer to the glass carboy for
> > clearing. Most people I have come across that transfer before its dry,
> > either do because they have been taught that way, or they drape a cloth
or
> > cheese cloth over the top of their primary for the yeast to get oxygen.
>
> OK, hold it right there!!!!
> I have never heard of "yeast needing oxygen" to get started as being
the
> reason why people begin fermentation in buckets covered with cheesecloth.
I
> have been making wine since 1977. Today is the first time I have =ever=
> heard that yeastie-beasties needed O2 to get going. I always assumed that
> the reason people fermented in buckets to start with was because of the
> difficulty of keeping foam under control and not overloading the
> carboy/airlock combo's ability to bubble w/o splashing purple foam all
over
> the walls (been there, done that).
> So what gives? How have I been making good wine for 28 years by
putting
> the juice in the carboy and slapping an airlock on it from the word
go?????
> I have even done this when using pureed fruit, such as
blueberries......
> Someone please explain this to me.
> TIA,
> Blobert!
> --
> --
> "Honey, would you get me a beer?!"
> - Adam's first words to Eve-

Blobert,

Yeast does need oxygen to multiply, but under normal conditions, enough
oxygen is dissolved in the liquid at the start of fermentation. More info
here
http://www.sdaws.org/Articles/Article5.htm

Lum
Del Mar, California, USA