Germelli1

Recipes 

Hopefully this will just be a quick reply and done thread, but after 24 hours my apfelwein has sucked back about 3 airlocks worth of sanatized water/honey bourbon. I am a newb to winemaking (hence the newb thread) and am just wondering if this is all contributable to temperature decrease or what

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If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln

marubozo

Recipes 

It's likely just a pressure and/or temp change. There's nothing the fermentation is doing that would cause this, so either the temperature changed a few degrees from when you mixed up the batch or a weather system passed that created a pressure differential. Since fermentation hasn't started yet there isn't enough gas being given off to offset some of the temp/pressure changes.

If you are still concerned you can just put a sanitized piece of foil over the mouth of the carboy or whatever you're using so that you don't keep sucking in airlock liquid, but as soon as fermentation gets going and your temps and everything have equalized you shouldn't have any problems with your airlock going forward.

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On Deck: Scotch Ale, Pale Ale
Primary: Raspberry Melomel
Secondary: Cabernet Sauvignon
Kegged: RIS, Apfelwein, Cream Ale, Two-Hearted Clone
Bottled: Honey Blonde, Apfelwein

Germelli1

Recipes 

thanks for the input. I stopped using water after the second suckback and switched to bourbon. Got home from a funeral and it was fermenting like crazy

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If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln