First time winemaker.

[Neil F]

Hi guys, first post, first ever wine making experience . What a fine forum this is, lots of great info and ideas.
My good lady got me a kit for Christmas , I started it on Christmas day.
Did everything by the book, carefully.
What I'm experiencing on day 5 of fermentation is loads of foam above the shoulder of my DJ and I've changed the airlock 3 times because it full of the wine instead of clear water.
The bubbling in the airlock is continuous, and occasionally overflows the airlock. Room temp is about 20-22c. Is this normal?

 

[sour_grapes]

The initial stages of fermentation should take place in a bucket, or similar wide-mouthed vessel. A demijohn will overflow with foam, as you have discovered. Generally, you can rack (transfer) it from the bucket to a carboy or demijohn when the fermentation slows down, i.e., when the specific gravity (SG) is below 1.010 or so.

 

[Neil F]

The DJ came with the kit, instructions tell me to fill it to 3 litres, then top it up to the shoulder after day 3. This I did, making sure I left the area above the shoulder and neck clear. The top is at the widest point of the DJ .
Should I empty some out, or transfer it to a bucket? It's only a 5 litre DJ.

 

[sour_grapes]

What is the SG at this point? If it is above, say, 1.045, I would move to a bucket. Otherwise, you can just leave it in the demijohn and clean up as necessary.

 

[G259]

You can get a bucket (and lid) at a local hardware store. Just make sure it is food grade (on the bottom has that triangle with a 2 in it). You can place the lid loosely on top during the initial ferment, the CO2 protects the wine from oxygen at this point. When it slows down, registering 1.020-10, rack to glass.

 

[Neil F]

Thanks for the replies folks, I don't currently have a hydrometer, so that's first on my shopping list. Second is a lidded bucket! I changed the airlock for a clean one this morning and things seem to have improved a bit. Still very frothy on top, and I'm getting a bubble every 4-5 seconds just now, but the airlock is still clean.

 

[LouisCKpasteur]

Day 5 - the most violent part of the fermentation is probably behind you. Most of the kits I've done 'calm' down that far out. What were you making?

 

[tradowsk]

I just started a traditional mead the day after christmas. My plastic bucket was full of merlot so I decided to try fermenting in a glass carboy since I'm impatient. Went to gently stir in some nutrient on day 2, and didn't even get a full stir before I had a foam fountain! Haha only lost about 1/4 cup overall, but never again will I be doing primary in glass. Went to my LHBS and got another bucket and lid for $8 (2 gallon). So yeah, primary in a carboy is not a good idea

 

[G259]

If you are doing 1 gallon ferments, get a 1 1/2 to 2 gallon bucket. Initially the yeast NEEDS some O2 to reproduce, that is the reason to stir it for the first few days, with a sanitized implement. Then place the lid on top again.

 

[Neil F]

Louis, it's a cabaret savignon, and you're bob on, it has calmed down a bit on day 6......
I'll probably rise tomorrow to a burgundy kitchen!

 

[heatherd]

@Neil F

I have this equipment and it's good for starting out: https://morewinemaking.com/products/beginning-winemaking-equipment-kit-concentrate-kits.html

• 7.9 gallon food grade bucket and lid with airlock hole
• 6 gallon plastic carboy for aging
• Airlock and stopper
• 3/8 Siphon assembly
• Bottle brush
• Sample taker/thief – 3 piece
• Triple scale hydrometer with testing jar
• Bottle filler with removable spring
• Double Lever corker
• 25 Corks - 1 3/4 in. Agglomerated 1+1
• PBW cleaner - 2oz
• Star San sanitizer – 4 oz

I added an auto-filler for bottles for $15: https://morewinemaking.com/products/ferrari-automatic-bottle-filler.html

That gets you all the essentials for around $150. I have been using these items for 6 years with good luck. You can add things down the road, but this is the set up you'll need for 6-gallon kits.

I would suggest making more than one batch at a time so that you can increase how much wine you'll have on hand. I generally have 6-8 batches going.

Best of luck!!