I just racked a batch of elderberry mead into secondary, and the fermenter was a bit full. Sure enough, within an hour, it was overflowing slightly. (Luckily I had put it in a bucket, so my floor is at no risk.) I'm concerned that, since the mead currently forms a complete path from the fermenter, through the airlock -- no blow-off tube, since I've never had this happen before -- to the outside world, that it'll get contaminated and the contamination will spread into the main body of the mead.
Am I right to be worried? Should I uncork it, drain a bit, and recork it? Or will the "swelling" go down soon enough that it's not something I need to worry about, aside from refilling the airlock with clean water?