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During primary fermentation do you NEED an airlock? I have read the Co2 build up will cause it to blow up

Modified on: Sun, Aug 2, 2015 at 5:44 PM

An airlock is specially designed to allow the co2 to escape through the
liquid contained in the airlock. Therefor allowing nothing to get back
in the fermentor (microbes, bacteria, spores, etc) Because the airlock
is filled with liquid, the c02 bubbles out at a constant rate as the
yeast ferments the sugars into alcohol. The only time an airlock will
"blow up" is if there is not enough headspace in the fermentor, causing
the yeast to foam towards the top and use the only exit it has (the
airlock) and will cause your fermenting wine to foam out of the top.
Never heard of an airlock "blowing up" so perhaps this is what you
meant? Another technique includes attaching a length of tubing to the
top of your fermentor and allowing the one end to sit in a bucket or
bottle of water (essentially doing the same thing as an airlock) as to
allow any yeast krausen or fermenting wine to collect in the bucket or
bottle instead of clogging your airlock.