Fermentation fountain

[jjallen]

Fermentation fountain, 11.3 liter Carboy, apple juice and one kilo of raw sugar. Third day of fermentation. Any ideals to avoid more spills?

 

[WI_Wino]

Use a bucket instead of carboy for the first week or so of fermentation.

Something like this for 5 gallon or smaller

 

[jjallen]

Use a bucket instead of carboy for the first week or so of fermentation.

Something like this for 5 gallon or smaller

Thanks will do

 

[jjallen]

Use a bucket instead of carboy for the first week or so of fermentation.

Something like this for 5 gallon or smaller

It's gone back into the bucket, I must have been fooled by a slow build up. As I started in a bucket, but after a few days went into the Carboy.
Then fermentation took off after another few days.
So back into the bucket.

 

[WI_Wino]

Yep, they do that sometimes. I use my hydrometer and transfer to carboy at 1.010 or so. Maybe a little higher if it's taking more than 7 days.

 

[jamesngalveston]

11.3 is that like 3 gallons.
3 gallon batch of apple...i would think you would need at least 2 kilos of sugar.

 

[jjallen]

11.3 is that like 3 gallons.
3 gallon batch of apple...i would think you would need at least 2 kilos of sugar.

It's like 2.5 gallons and I had a specific gravity ready of 1.080 prior to fermentation.
It's going well back in my little fermentation bucket

 

[jjallen]

Back in bucket

 

[jjallen]

And behaving, prolly has some transfer shock. But will be ok in a a day or so.

 

[robie]

Whether in a bucket or in glass, you don't need an air lock until the SG is about 1.010 or lower. Until then, just put a cloth over the hole to keep critters out.

 

[BernardSmith]

Jjallen, I think that trying to ferment any volume of must in a carboy of the same volume is asking for trouble. You can expect that the CO2 the wine produces will create very large waterfalls of wine. I would always pitch my yeast in a bucket that was at least a gallon or more larger than the volume of must I had prepared for fermentation. And that said, I wouldn't add an airlock to the bucket. In fact I would cover the bucket with a clean towel or dish towel to keep dirt out while allowing me to easy access to the wine to mix air into it several times a day. Securing a lid and sealing it so that there is only a tiny hole for the CO2 to escape would tend to discourage that kind of activity.

 

[lwlampy]

I use fermcap in my beer, not sure if it would work in wine or if it would harm it at all.

 

[jjallen]

Whether in a bucket or in glass, you don't need an air lock until the SG is about 1.010 or lower. Until then, just put a cloth over the hole to keep critters out.

Thanks Robie

 

[jjallen]

Jjallen, I think that trying to ferment any volume of must in a carboy of the same volume is asking for trouble. You can expect that the CO2 the wine produces will create very large waterfalls of wine. I would always pitch my yeast in a bucket that was at least a gallon or more larger than the volume of must I had prepared for fermentation. And that said, I wouldn't add an airlock to the bucket. In fact I would cover the bucket with a clean towel or dish towel to keep dirt out while allowing me to easy access to the wine to mix air into it several times a day. Securing a lid and sealing it so that there is only a tiny hole for the CO2 to escape would tend to discourage that kind of activity.

Thanks Bernard

 

[juanboy2k]

E.C. Kraus (and others i'm sure) have an anti foam agent if even the bucket has issues. It works great....

 

[jjallen]

E.C. Kraus (and others i'm sure) have an anti foam agent if even the bucket has issues. It works great....

Thanks Juan

 

[Julie]

I have never used an anti-foam but have seen it on the market, the ingredients are dimethylpolysiloxane silica, sorbic acid, benzoic acid, stearate emulsifier, alginate emulsifier, and water and I know you only use 1/4 tsp per 5 g of wine but I would wonder if this would change the flavor or mess with your acid or ph. Just curious.