If there are bubbles being pushed through the airlock, that means your
fermentation is going. So I wouldn't open it up, until the bubbling in the
airlock slows way down and you're ready to rack to a secondary container
with very little head space. Do you have a hydrometer? Do you know what your
starting SG is? If your airlock isn't bubbling within the first 24 hours, I
would pop it open to see what's going on. If it is foaming a little bit then
your fermentation may be just slow. If nothing is happening, then get back
to us. I do stir my wine made from frozen juice concentrates twice a day,
that's why I don't use an bung & airlock on my primary ferments, but that's
my preference. Hope this makes sense.
Darlene
Wisconsin

> wrote in message
oups.com...
> OK. One last question. How often can I pop the lid on the primary
> fermenter bucket and look at it? Is it OK to do this every few days or
> will that be a bad thing?
>