Near Blowout Pushed Yeast Above Wort Line.

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MN2MT

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I started an apfelwein in my 5 gallon carboy last night. I came home from work today to find the airlock full of juice and yeast, nearly blown off. I quick replaced the juicy airlock with another sanitized one, but now I have a bunch of yeast stuck on the glass above the wort inside the carboy. Should I do anything or leave it be? How might it effect the fermentation?:confused:
 
MN2MT said:
I started an apfelwein in my 5 gallon carboy last night. I came home from work today to find the airlock full of juice and yeast, nearly blown off. I quick replaced the juicy airlock with another sanitized one, but now I have a bunch of yeast stuck on the glass above the wort inside the carboy. Should I do anything or leave it be? How might it effect the fermentation?:confused:
Click to expand...

It wont affect it at all! There are billions and billions of yeast swirling around in suspension so don't worry. I don't use an airlock for primary for wines, a sanitized piece of foil or napkin is fine, but if you use an airlock, you may find yourself cleaning it again and again!
 
Im following EdWorts Apfelwein recipe and will be keeping it in the same carboy for several months. It will calm down eventually, wont it?
 
MN2MT said:
Im following EdWorts Apfelwein recipe and will be keeping it in the same carboy for several months. It will calm down eventually, wont it?
Click to expand...

Yes, pretty quickly actually! Once it gets to about 1.010 or so, it'll slow way down and just gently bubble. Probably- I've had some active ferments go to .990 in less than five days, so I'm just going with the odds that it'll slow down and then gently bubble. It might, of course.
 

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