Not the ones I use! Including Winexpert.

But Ray is just as sensible as am I ( well most of the time). What it does
show is that wine, during its

But this really is an area where there is a deal of disagreement between all
sorts of winemakers -- even commercial winemakers do "closed" fermentations.
All I can say is that I have never have a failed fermentation -- not ever. I
have used both methods ( and I never had an "infection" when I just covered
with muslin for the first week.)
But if you are use just Juice I would prefer the closed method

So who is right. In the end the process of making wine is amazingly
resilient anyway. As I have said, in a roundabout way, I haven't had a
failure in either way -- so why take the risk

In the end I strongly suggest that you follow the instructions implicitly in
the wine kit instructions -- they are generally foolproof from old and bold
wine makers -- and they work!


--
Trevor A Panther
In South Yorkshire, England
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"Ray Calvert" > wrote in message
. ..
> You come to the expert armatures and you get no consensus. For my part, I
> vote with Jack. The first few days of fermentation are probably going to
> be very vigorous and you need a lot of head space so the method I was
> taught is to keep it in a food safe bucket about twice the volume of the
> must. This allows air to get to the must AND it prevents a major mess.
> Then when fermentation slows down and it is important to keep air away
> from the must I rack to a secondary with a small head space and use an
> airlock.
>
> I recommend that you find an easy to follow, easy to read, and well
> accepted book that outlines the basics of winemaking. It will probably
> have the basics on a few pages. Follow these procedures at least for your
> first few batches. Another good way to start is to make a few kit
> batches. They give very specific instructions and will get you following
> some good basic rules. Incidentally, all kits I have seen follow the open
> air method.
>
> Ray
>
> > wrote in message
> oups.com...
>> 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?
>>
>> Any other advice? In 5-7 days I'm going to syphon it into my 5 gal
>> carboy.
>>
>> Thanks
>>
>
>