AIR LOCKS

[Toper]

There seems to be split opinions on the use of airlocks during fermentation, ranging from those who constantly use them, to those who go so far as to claim they are useless and unnecessary.

I belong to the former camp. I always use them. I remember, from watching an uncle doing his rice, sugar and currant wine during the mid forties, through to my own early efforts in the late fifties, we would have given an arm and a leg for such a device.

Much might be old wives tales or, urban myth but not having had an infected wash doesn't prove they are not needed. Its the old philosophical problem, you can't prove a negative.

My approach is that fruit flies, along with any other insects etc., which might be attracted to a wash by the odours of both sugar and yeast, have the habit of urinating and defecating as they graze on any food source. Also, should they consider this food source to be suitable, an abundance of eggs might well be laid.

I feel that my washes can well do without any such adjuncts.

I not only use airlocks but also use a sterile solution in them to fill the u bend.

It may well be possible, as some argue, that the layer of carbon dioxide above a fermenting wash is sufficient in its self.

I prefer the incremental approach of taking any safeguards available.

If others are happy not to use them, good luck to them but I will continue to use them.

[Mash]

Absolutely agree with your reasoning. I am a 'don't bother' but should perhaps elaborate.

In smaller ferments I do up the lid and then 'just' crack it. Insects will not get in this. And there is a constant positive pressure of Co2. Once they are no longer fermenting they are tightened up.


My larger ferments 300l have a 1/3 co2 cover and tight fitting sheet over the top. Again they have a constant positive pressure of Co2. Once they are no longer fermenting they are sealed and allowed to finish.

I only use airlock in tanks. liquid volume does change with temprature, and thus the airlock (or dry lock ) become important for long term storage.

Equally it has to be said that "unwanted adjuncts" have a potential larger impact of 5 litres that 300 litres. The size and shape of a fermentor can also vary the conditions and the finished product significantly.

[gaza the instructor]

We are after higher ABV than the beer and wine
guys, I think that helps to keep every thing safe.
I just love the sound of an airlock on a good
strong ferment, and 3or 4 in a row like music

[packapoo]

With Toper.
Await ferment to kick off, loose lid then when certain any chance of a blow has passed, lid goes firmly on.
When an airlock shows a hold pattern for a few days I gently express the build up and monitor pressure return to judge if complete.

[Easydrinker]

My own view is that if I were fermenting a wine or beer that may go beyond the five days that I consider normal for a wash due for distilling, then I might use an airlock.
There is no one true way to do anything, and whatever works for you is fine by me.

Robert.

[Curmudgeon]

I always use an airlock when making 1 gallon and never do when making 5 gallons. That is for beer, wine, cider, wash. I can't justify my thinking, but after 30 years, I'm relaxed with it. A lid to keep the flies out is common sense of course.

[Mash]

An airlock is also a good indicator of activity if correctly fitted.

It doesn't make any difference what type of alcohol you are making. The Acetobacter bug doesn't have a discerning palete. However the length of potential exposure is a risk.

Like Robert already said. There is no one correct way.

[Easydrinker]

What he said.
' but he or I said or missed something.
Mash and I are very close to agreeing upon a way to go, and these may indeed change from time to time.
Airlocks,lid seals and any other terminology, is where you risk becoming bogged down.
Just my two shekels.

Robert.

[Capt-Cudellez]

I don't use air locks for wash, but do use them when brewing beer. I don't sterilise for wash, but of course I do when making beer.

My take is wash isn't going to hang around for weeks and weeks the way other fermentables do, and have the potential to spoil.
I use a lid that fits mechanically well to stop insects in the summer but isnt air tight.

Scotch distilleries traditionally just use covered washbacks made from larch, I doubt you could sterilise a natural container like that even if you wanted to?, so I don't feel the need to either, but each to their own.

[Easydrinker]

I think that has three of us sitting in the same tent.
Other tents are available...

Happy New Years, I may not be capable of tapping tommorow!

Robert.

[Toper]

Mash said, “ An airlock is also a good indicator of activity if correctly fitted.”

How I read such activity is that once the airlock vents at four times a minute or less I take it that fermentation has finished to all intents and purposes.

Over many years I have tested washes side by side, leaving one to continue to the bitter end, where the airlock equalises the fluid, whilst another identical wash was racked and de-gassed. The final SG reading was too tiny and inconsistent to suggest any benefit was gained by leaving it any longer than the four vents a minute

That is not to say that the venting of CO2 will not continue if left or, that readings from a hydrometer would not show a drop in SG.

Venting will stir occur, if left, because of the existing positive pressure of accumulated CO2 under the lid, together with gradually released CO2 held in suspension in the wash.

This release of suspended CO2, together with the fall from suspension of solids in the wash, will effect hydrometer readings without meaning that more alcohol is being produced.

By and large, in my experience, once the vents drop to four times or less per minute, if you haven't reached pretty much the SG you wanted or expected (or it is too sweet), then you have a stuck fermentation. Waiting and waiting isn't going to help you. For me, it would be a case for remedial action to kick start it again.

[Easydrinker]

I am afraid that being a heathen, the final paragraph of Toper's post above is the point that I would run it,expecting a lower yield and maybe a deposit clean up from the boiler.
And move on.
The fact that Toper and I have different ideas here does not mean that we are worlds apart.
Life would be dull if we all thought the same.

Robert.

[Mash]

Mash said, “ An airlock is also a good indicator of activity if correctly fitted.”

Mash meant, “ An airlock is good indicator not a scientific instrument. It will indicate going, slowing, or stopped - if correctly fitted* ”

There is an enormous amount going on is a ferment, that some of the cleverest minds of our time do not fully understand. So for me, counting the bubbles probably doesn't cut it.

* which I don't so perhaps I am biased. But each to there own.



Edit: typo corrected.

[Toper]

I can't understand the reason for you post Mash.

Your comment, “An airlock is good indicator not a scientific instrument. It will indicate going, slowing, or stopped - if correctly fitted ” virtually paraphrases everything I said,

But you appear to imply that I claimed that airlocks were scientific and helped us analyse fermentation. I never mentioned or implied any such thing.

Your dismissive and derisory comment, “for me, counting the bubbles probably doesn't cut it. “
was totally uncalled for.

The whole thing read as a posting simply for postings sake.

[Mash]

I was agreeing with you. I also thought perhaps my original post may have been ambiguous.

Sorry if it didn't read like that.