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Foam Through Airlock Question

I started a batch of Brew King's International Australian Shiraz this weekend in a 6+ gallon carboy. Within a day it was foaming through the airlock. The airlock spewed wine for a few hours. I tried a few times to rinse the airlock with tap water and put it back on the carboy but ended up installing a blow tube which solved the problem. I rinsed the blow tube with One Step sanitizer before using it.

My question is - in the above scenario is there much chance of contamination? The fermentation had been going pretty strong before the foam over. I'm going to keep my fingers crossed!!!

Thanks for any help, ff

Reply to
ff
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Wine is pretty forgiving, I don't think you have a problem. Next time try to have more headspace in the carboy for the first several days, just blend it up and decant some into a gallon jug. Regards, Joe

Reply to
Joe Sallustio

Don't the kit instructions indicate that you should start the fermentation in a wide mouth bucket, and later transfer to the carboy? That's how most reds are done anyway. Helps prevent making a mess.

You should be OK now, except for the loss of product.

Tom S

Reply to
Tom S

Why are you fermenting in a carboy instead of a bucket?

Reply to
Steve

I know it would probably be better to ferment a bucket but I just love watching it in the carboy. The other two batches didn't foam over like this one did. Bottom line is I just hate to put it in the bucket because I can't see it swirling around! But I guess that would be better.

Thanks for the responses guys! This sure is a lot easier than beermaking.

Reply to
ff

Yes, but your winemaking technique is akin to opening two cans of pre-hopped malt extract, adding water and pitching yeast. It will be beer, but will it be good beer?

Just like brewing, wine making can be very simple or very complex. Hopefully, taking the hard path produces a better drink.

Andy

Reply to
JEP

If winemaking is so easy, then how come you're having problems with foam in your airlock? I've been making wine for 20 years, and I still learn something new and interesting every time I make wine, or read postings in this newsgroup. The more you try to perfect your methods and your wines, then more you will find out how complex it can be.

Sounds like you're having fun making wine, which is the main reason to make it in the first place. Good luck.

Reply to
Bob

Reply to
e-spice

Over the years, I 've used everything from 1 gallon glass jars through to 10 gallon stoneware jars, not to mention 5 gallon "boxes", but never fermented wine in the open.

I like it when a really deep red foams over through the traps - its really spectacular, not to mention messy :)

All good fun, especially when it comes to the drinking stage........

Dave.

Reply to
spitfire2

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