I started a South African Sauvignon Blanc on Friday (my 9th batch). This was the first time instructions called for rehydrating the yeast. Saturday at midday the airlock was bubbling vigorously. By Saturday afternoon the liquid in the airlock was cloudy (still bubbling vigorously). My guess is that it is foaming like crazy inside the fermentation bucket. Two questions: First, do I need to clean the airlock to avoid contaminating the must? Second, I need to be away ... how long can the wine sit in the primary fermenter without harming the batch? Thanks for any counsel that might come my way? Mark