I currently have a cyser going, and I've always been curious about the first few days of primary. I've heard that some people don't airlock it and I've heard that some do. I was just wondering the pros and cons of BOTH putting an airlock on or keeping it off for the first few days of primary...
My first thought would be that adding yeast would be a waste. Although, adding sugar could cause fermentation to start again and raise your alcohol content.
I was wondering if anyone knows how to get this hazy looking cloud out of the wine. I'm thinking it's pulp, but is there a way to get rid of it without sacrificing much of the wine?
EDIT: it's blueberry if that helps at all.