Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > My fermentation is right out of hand!

Reply
 
LinkBack Thread Tools
Old 08-01-2012, 08:58 PM   #1
Wulfonce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: elsewhere
Posts: 55
Liked 1 Times on 1 Posts

Default My fermentation is right out of hand!

Hello,

I'm by no means an expert wine maker, but I've made about 20 wine kits in the past and know a bit about the process. My current batch is throwing me some curve balls. 3 days in, the fermentation was so aggressive that it was bubbling out the air lock and spilling onto the floor. Now 1 week in, in the secondary fermentation stage, its still bubbling out the airlock and making a mess. The wine is about 4 inches below the airlock.

I've had 1 other batch with aggressive fermentation in the past, but not like this. I'm starting to wonder if I need to cut the process short, so I don't end up with rocket fuel. I tasted the leftovers form the transfer into the secondary fermentation, and I must say it tasted damn good. It's almost on par with a port, (which my dad and I like) but its an Australian Shiraz kit. The sweetness is a little much yet, but I'm wondering if I cut the process short by a few days will I end up with a sweeter wine, while still having the 12-14% alch. that the kit normally makes?

Also If I cant do this, I've read in the instructions that you can add sugar afterwards? What type of sugar do you use for this? corn sugar? and will it leave sediment in the bottom of the bottles?

Also I know that temperature can cause "explosive" fermentation like this but I've always been making my wine in 67-70F and only got results like this once in the past. Is it possible that there was to much yeast in the packet?

Overall, its not a really big issue, it'll end up good in the end, I'm just curious about why this is happening and what to expect when its done.

Thanks all,

Cheers!

__________________
Wulfonce is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 10:10 PM   #2
amandabab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: spokane, wa
Posts: 1,971
Liked 237 Times on 182 Posts
Likes Given: 446

Default

It' shouldn't have been under an airlock in the first few days.
was the gravity still high at the transfer?

__________________
amandabab is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2012, 11:43 AM   #3
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 1,013
Liked 40 Times on 38 Posts
Likes Given: 1

Default

Need to check the SG to be sure.

One pack or 10, the yeast will only multiply to fill their environment, and they must be LOVIN' your environment!

__________________
DoctorCAD is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 05:46 AM   #4
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 681
Liked 22 Times on 22 Posts
Likes Given: 51

Default

no airlock in primary, its not needed, just put a lid on it and let it rip

__________________
Honda88 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
HELP: How to use hand corker irasnyd Wine Making Forum 8 02-24-2014 09:34 PM
Yeast with a helping hand Brewerone Wine Making Forum 6 02-24-2012 04:40 AM
Your experiences with second hand carboys Brew2Be Wine Making Forum 19 01-12-2012 01:30 PM
Hand Corker FungusBrew Wine Making Forum 7 04-17-2010 02:27 AM
Hand blown glass air locks jhamstreet Wine Making Forum 1 10-04-2009 05:27 AM