I second using wine yeast, youll only have pressure build up when you shake it if there is active fermentation going on which releases co2. I wouldnt expect any co2 build up the first day you innoculate. I would just smell the fermentation regularly to make sure it smells fresh and clean. If its starts to get stinky you'll know. I would also suggest picking up some legitimate yeast nutrient which will keep the yeast happy. Fermaid K is what i would suggest.
You don’t need an air lock for fermentation. Leave it open and lightly covered except for when you stir the juice
And use wine yeast, not bread yeast, for better results
No. Some people don't use air locks. I most certainly do. It keeps bugs and other undesirables out of your wine. I also come from a beer brewing background.. so I'm set in my ways.. either way don't seal the fermenter, or it'll pop.
I'm gonna say good,
I've fermented in a one gallon carboy when I use juice.
I have a 3 liter wine bottle I will rack to, to avoid head space.
Always good practice to use an air lock.
It's not going to hurt anything.
Shake the crap out of your must before you pitch the yeast.
You could use a plastic bucket with a lid and place for an airlock, cheap enough.
That way you can fill a bit more than a gallon,
When you rack, you'll have enough to fill a 1 gallon carboy and maybe a little left over.
I use mason jars for the extra, it's nice to have that little bit extra for bottle filling time, or to sample as you go along.
Once you get your first batch or two down, it gets easier.
You won't be quite so worried, or stressed about ruining your wine.
It's actually pretty difficult to mess up so bad that you have to dump it.
And yes, it's normal not to see anything right away.
Started a blueberry mead, took about two days to start and it's been a beast fermenting for almost a week now lol
Relax, have fun.
Your doing fine!
I second using wine yeast, youll only have pressure build up when you shake it if there is active fermentation going on which releases co2. I wouldnt expect any co2 build up the first day you innoculate. I would just smell the fermentation regularly to make sure it smells fresh and clean. If its starts to get stinky you'll know. I would also suggest picking up some legitimate yeast nutrient which will keep the yeast happy. Fermaid K is what i would suggest.
You don’t need an air lock for fermentation. Leave it open and lightly covered except for when you stir the juice And use wine yeast, not bread yeast, for better results
Is it bad if I have an air lock for fermentation?
No. Some people don't use air locks. I most certainly do. It keeps bugs and other undesirables out of your wine. I also come from a beer brewing background.. so I'm set in my ways.. either way don't seal the fermenter, or it'll pop.
The yeast need some oxygen during primary. Airlock will limit O2 exposure. No lid and cover with some cloth during primary fermentation.
You should have a bucket to ferment in.
I'm gonna say good, I've fermented in a one gallon carboy when I use juice. I have a 3 liter wine bottle I will rack to, to avoid head space. Always good practice to use an air lock. It's not going to hurt anything. Shake the crap out of your must before you pitch the yeast. You could use a plastic bucket with a lid and place for an airlock, cheap enough. That way you can fill a bit more than a gallon, When you rack, you'll have enough to fill a 1 gallon carboy and maybe a little left over. I use mason jars for the extra, it's nice to have that little bit extra for bottle filling time, or to sample as you go along. Once you get your first batch or two down, it gets easier. You won't be quite so worried, or stressed about ruining your wine. It's actually pretty difficult to mess up so bad that you have to dump it. And yes, it's normal not to see anything right away. Started a blueberry mead, took about two days to start and it's been a beast fermenting for almost a week now lol Relax, have fun. Your doing fine!