On 6 Mar 2005 18:40:05 -0800, wrote:

> Im new to winemaking and making my very first batch. I used two 49oz
> cans of oregon blueberry puree, 10lbs of sugar, warm water, pectic
> enzyme, acid blend, grape tannin, super yeast, and wine yeast. I
> stirred well.
>
> Now, the place I bought the stuff said to put the airlock on the
> primary fermenter as soon as I am done mixing it up. Jack Keller.net
> says to let it sit for 48-72 hours to assist the yeast in rapid
> reproduction. Which is correct? Should I go pull the airlock out and
> leave the airlock hole open to allow oxygen to get in the primary
> fermenter bucket?

The books I have read on the subject are not unanimous, but most
recommend that the primary fermenter should allow oxygen in to get
the production of yeast going well; after a large population of
yeast forms (two or three days), then cut off air supply. When
atmospheric oxygen is available, the sugars and oxygen in the must
will be used to create more yeast; when the atmospheric oxygen is
cut off, the sugar and oxygen in the must will go into alcohol and
carbon dioxide production.

If you have five gallons of must in a seven or eight gallon
wide-mouth container, a loosely fitting lid on the container will
keep out dust and bugs. When left undisturned, the space between
the surface of the must and the lid will be filled with carbon
dioxide and will cut off atmospheric oxygen fairly well (that's
how the ancient peoples used to ferment juice). Once the furious
initial bubbling seems to be decreasing, then give a good stir and
put an air lock on it.

But then, I have never made any wine, so my suggestions are purely
book-reading.

> Any other advice? In 5-7 days I'm going to syphon it into my 5 gal
> carboy.
>
> Thanks

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