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Airlocks are very important in wine making, and for homemade winemakers they are an absolute necessity. Let’s take a look at basic airlocks and their important functions.

An airlock is a tiny device that is half-filled with water to form a barrier to protect your wine while it’s fermenting and aging. This simple mechanism allows CO2 that’s produced during fermentation to escape while not allowing bacteria to enter your wine.

Airlocks for homemade winemakers come in two basic designs. One is a “sink-trap” design that is ideal for batches of wine up to 5 gallons. These types of airlocks are very sensitive and so it’s said that they are perfect for detecting extremely slow fermentations. To use this type of airlock, simply fill the device half-full of water and attach it to your fermentation vessel. It will allow gases to escape while preventing bugs and other contaminants from entering.

Another type is called the Senior airlock. It’s shaped like a cylinder and works much the same way as the sink-trap type. Fill it approximately halfway with water and attach it to your primary fermenter. These airlocks can be used on batches of wine up to 25 gallons, and are perfect when a rapid fermentation is anticipated.

Whatever type airlock you choose, they must be used in conjunction with a rubber stopper. The stopper forms an airtight seal on your fermentation vessel and the airlock is pressed into the top of the stopper.

Also, remember to snap the dust cap into place on top of your airlock. The caps have little holes to allow the gases to escape.

When to use an airlock is sometimes confusing to homemade winemakers. During primary fermentation, air is absolutely essential to a healthy fermentation. Much gas is produced during primary fermentation and an airlock would be of little use.

If you’re making wine from a kit your kit may advise you to use an airlock during primary. I would follow the advice in your kit if this is the case. It’s been my experience, however, that using an airlock during primary fermentation can cause the primary stage to be prolonged or even sluggish.

Once you rack the wine to your secondary fermenter, by all means attach an airlock. Fermentation is slower at this stage and and so your wine is more susceptible to outside contaminants.

Airlocks are essential to winemaking. Master these basics and your homemade winemaking will be more rewarding and enjoyable.

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Ted Begnoche

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