too fast fermentation-too much air?

[linda0210]

I had started 2 separate 1-gallon batches on 4/15 - a Dole Pineapple/Orange/Banana batch with additional raisins and a Welches Niagra/Raspberry. The Dole batch used Moncharet, Welches used Cote de Blancs. Starting SG on both was 1.088. Both had a primary cover but the airhole was not blocked, it was open.

They were sitting on a doubled-over towel on the floor. Temp here is usually 65-69 but the floor is mexican tile and cold, so after 2 days, I put a heat belt around both of them - they each had about 1/3 of the belt around them for 2 days - temp in them was 75 degrees the times that i checked. my error - i did not check SG

I just tested them tonight figuring that the SG would be around 1.03 -1.04 since it's only been 4 days.

The Dole was 1.000 and the Welches was 1.005!!!!!!!!!! And they have not been under an airlock!

Needless to say, I moved both over to a secondary AND an airlock immediately.
But are they lost because of the air exposure???

Thanks

 

[Wade E]

You will be fine as they will pruce enough gas to prevent oxidation.
The RJ Spagnols kits have you ferment till finished in the primary
before you rack. Just make sure you keep it topped up from here on in
and airlock full.1 gallon batches go a lot faster as I found this out
when I first started.

 

[linda0210]

Thanks, Wade. You are right - I was stunned to see how fast it went.