Here is the closet my batch will sit in this week for the primary fermentation stage. It just needs to sit at room temperature out of any direct sunlight.
It is also important to keep it well sealed from the outside air for two reasons, contamination and oxidation. This bucket is food grade plastic. It makes an air tight seal with a rubber gasket under the rim. The plastic device that you see sticking out of the top is the air lock. The fermentation process produces a lot of CO2 that has to escape. The air lock is how you let it escape without letting air in. It's a simple concept. There is water within the tube. The CO2 rises up and bubbles through the water. No way for the outside air to push back through.
That's it for now. I'll try to check back in when this is moved to the secondary fermenter. In case you are wondering my process takes about 2.5 weeks before it is ready to drink.
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