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Went in to check on the wines and ciders in the basement room they're kept in, and found that one had somehow pushed the universal stopper and airlock out onto the floor. The bottle didn't really seem to have much going on in the way of fermentation, so it was a bit of a surprise. The stopper was a tight fit, too.
Any thoughts on the three piece airlock versus the single piece? I prefer the three piece - it's easier to fill and clean, IMO. Also noticed that the orange wine seems to have stained the primary fermenting bucket inside, and even oxygen cleanser didn't get the stain out. May just have to dedicate one bucket to citrus ferments...
Any winemakers out there making fall wines?
Any thoughts on the three piece airlock versus the single piece? I prefer the three piece - it's easier to fill and clean, IMO. Also noticed that the orange wine seems to have stained the primary fermenting bucket inside, and even oxygen cleanser didn't get the stain out. May just have to dedicate one bucket to citrus ferments...
Any winemakers out there making fall wines?