I checked th SG this morning of my first batch of wine. I started the whole process with 5 gal of squeezed strained juice from my own Buffalo grapes (no skins no seeds). I used the Campden tabs, yeast food and pectin stuff as directed. This morning I got a SG of 1.030 at a temp of 77 degrees. (Strange to me as the air temp in the room was 73 degrees ??) Anyhow based on the book directions for actions at 1.030 SG I siphoned (racked ??) the liquid into a 5 gallon glass jug and put in the airlock. I posted earlier to this group about a slow start up on the yeast innocualtion. I way over did the yeast and got a boiling ferment started real early Sunday morning. I guess that makes it 3 full days to go from 1.112 to 1.030. The darn thing is literally fizzing out gas and foam from the airlock jar. Sort of like a shook bottle of pop. Leaving the airlock in place, I took the carboy outside and put it in a
20 gal tub and sprayed it with the hose from my well (water usually around 57 degrees) and it sitting out there right now about half submerged in the water. (still spewing away). Can someone advise me in what I should do now ?? I don't see any information in the books or "how to's" about foaming airlocks. Would really appreciate some guidance here.- posted
18 years ago