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concord problem

I just started a batch of concord wine using 1/2 tsp pectic enzyme, 1 tsp nutrient and one campden tablet per gal. Added water and sugar to get a

1.100 sg. After 5 days the sg was 1.030 at which time I racked into the carboy. After about 10 minutes the must was foaming out of the carboy so I removed about a gal of juice and it still foamed out of control. I put the entire batch back into the crock and let sit another three days then returned it to the carboy. The sg dropped to 1.010. It seems to be working fine now. My question is what caused the foaming and did I do the right thing by returning to the crock. thanks tim
Reply to
tim
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Daft question did you use some yeast

Reply to
Stephen SG

Reply to
tim

I know some instructions call for racking off the primary at SG 1.03 or lower but I find the fermentation is still far too active at that level. I wait until SG 1.01 or even lower. There is no hazard in letting fermentation quiet down a little on the primary before racking. That applies to any varietal.

Jim

Reply to
glad heart

control. I put the

Reply to
Vilco

This goes back some time 19th Sept.

"My question is what caused the foaming and did I do the right thing by returning to the crock." Can you contact direct?

Stephen SG

Reply to
Stephen SG

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