I have never had a wine blow the airlock off the carboy, but I do NOT top up my carboys while fermentation is still ongoing. I have had kits that instructed to move to carboy at 1.010, and when I moved them at 1.008, they foamed up and spritzed thru the airlock, making a nice 'spotty' mess. So now I don't move until almost 1.000 or preferably below.
Steve
It was probably (about 98-99% chance) EC-1118, it's what is included with most wine kits.Do you know what yeast that was?
ferment to dry in bucket
What SG do you use for dry? I've read anywhere from .990-.998, do you stop at a specific number?
As cpfan said, you do not stop a fermentation in progress. Dry is considered 1.000 or less.
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