Air Locks – What are they and why use them?

We have already discussed primary fermentation containers. Today, let’s talk about air locks. An airlock is a device used to prevent outside materials from entering into your wine, yet lets the carbon dioxide gas created during fermentation to escape. This is important to prevent a build-up of carbon dioxide in the fermentation container which can result in a messy loss of your wine all over the room.

Different Types of Airlocks: 3-piece Economy, Triple Ripple & Dry-Tap

Basically, an airlock is a glass or plastic tubular piece that has one end that inserts into the bung of your fermentation container or carboy and another end with a cap that allows the carbon dioxide escape. The airlock is usually marked with a fill-line to show how much liquid to insert. Winemaker opinions vary on what type of liquid to use in an airlock. Some people use vodka, other use everclear, but water is most common and is really all that is necessary. It is the carbon dioxide moving through the liquid during fermentation that provides the wonderful bubbling sound that winemakers have come to love.

In addition to the liquid airlocks, there is also a dry-tap airlock made specifically to work with the Better Bottle Carboy system. This airlock does not use liquid, but simply has a tiny ball inside that covers the hole. As carbon dioxide is released it pushes the ball up, allowing it to escape. When there is no carbon dioxide moving outward, the ball sits firmly in the hole preventing anything from getting inside.

Tomorrow we will discuss Carboys.

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