Originally Posted by DoctorCAD
Apparently, "heavy fermentation" has NOT stopped, so a blow-off would be fine in this case.
I'm guessing that Yooper just thinks that we all ferment in a bucket and then move to a carboy as standard practice, but that is only a guess...
The initial heavy foaming subsided. Only very active surface fizzing now. This is my first time using K1-V1116 yeast, so I didn't know what to expect.
And yes, I have a blow-off cap and was prepared to use it if things got worse. I can't speak for Yooper, but that thread indicates starting with a carboy is a simple way of handling pure juice (no sediment) like Welch's. I've done her recipe both ways: using a separate bucket primary and also doing it all in a carboy. The later way IS easier and very efficient. I think the main advantage of a primary bucket is when you have heavy gross lees, fruit pulp or use Bentonite in the must (like some kits). Lacking any of these, there's no need for a quick initial racking.