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0

I use clingwrap, secured by a heavy duty rubber band. I punch two pin holes in the wrap to ensure excess CO2 can escape. Not very elegant, but very effective!


3

Probably not. Typically people rack to secondary once most signs of active fermentation are done in the primary fermenter. 1.022 seems too high for primary to be completely done, but it's impossible to say without knowing what the gravity was the day before and after that, how many days it's been fermenting, what the activity level is in the fermenter, ...


0

I have used the normal 3-peice with water for years to make wine and several of the wines I make have to sit in the secondary for 1 1/2 months between racks. I have never lost more that 1/2 of a safe amount of the water and have never had to top it off. But, I keep my wine in a stabile / controlled environment. If you are worried about your environment, you ...


4

Question 1 is hard to answer because its so dependent on the relative humidity and air flow of the room in question. I wouldn't assume an airlock with water would be safe for more than 4 weeks without checking on it or topping it off. Vodka is sometimes recommended as an airlock liquid, but I think its is a bad idea for long-term storage. Being roughly a ...


0

I don't think water would remain useful for very long at all. It will stagnate and become fertile ground for lots of little nasties. I recommend filling your airlock with cheap vodka. The alcohol will prevent microbes from growing in the liquid for a long time. As long as your airlock is properly capped, it should be fine for several weeks, and probably ...


0

There is a variant on the "blow off into a separate jug" approach, which involves placing your entire fermenter in a water-filled container (a pail or tub) to provide temperature stabilization and then run the blow off tube down into that water. Basically getting two functions out of a single tub of water. If you found a tub with a diameter just slightly ...



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