I followed the recipe for Dandelion wine which was recommended on this forum.
I got to the part where I strain it into secondary fermentation bottles then add white raisins & attach air lock.
WIthin a few minutes, it was bubbling so hard, it blew the top off. Then the raisins floated to the top & at times would get stuck in the base of the airlock which caused it to pop again.
I already lost a 3-4 inches of liquid out of the bottle.
Do I need to add water to bring the liquid up to the neck of the bottle again? I don't have any excess liquid, the amount was just right after straining it to fit into 2 gal. jugs with no extra left over.
Should it be bubbling this hard? The liquid is coming up out of the bottle into the airlock & pushing it out the top, running down the sides.