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Old 07-29-2012, 04:04 PM   #1
FredTheNuke
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Default Pinot Noir goes POP with Pictures

OK - these are my 2 first batches of wine. I have made many all grain batches of beer (mostly pilsner with primary fermentation controlled at 52F with a freezer). Is this the equivalent of a blow out in the wine world? what a damn mess! I cleaned the airlocks and let it continue (is that the correct action in the wine world)? These are both Selections Estate Pinot Noir kits (so pricey - not wanting to fire truck them up)... and that poor Apfelwein got douched, also!!!







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Old 07-29-2012, 04:45 PM   #2
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Your fermentors should be unsealed, just place the lid on loosely, or a towel, or anything loose and stir a couple times a day for the first few days.
When its at around 1.020-1.030, transfer it to an air locked fermentor

they are probably ok, you need to do a lot of cleaning anyways so just transfer now.


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Old 07-29-2012, 05:13 PM   #3
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You also need plenty of head room in your primary fermenter. If you have a 6 gal batch of wine, you should be fermenting in an 8 gal container.
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Old 07-29-2012, 05:25 PM   #4
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They are both 8 gallon fermenters. I took the airlocks off of both of them (one had already turned purple again within an hour of the cleaned up pictures)...
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Old 07-29-2012, 05:32 PM   #5
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How full are they?
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Old 07-29-2012, 07:15 PM   #6
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thats what happens when you seal a fresh fermentation
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Old 07-29-2012, 07:45 PM   #7
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I've never really ever had an issue with wines coming out of the airlock, but I wonder if it got really warm so the yeast is extremely active. I don't really need too much headspace with wine, for the most part.
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Old 07-29-2012, 07:55 PM   #8
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It looks like a scene from a horror movie. Did you use a yeast starter? I've never done one with wine I usually just pitch dry. Or, warmer temps possibly?
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Old 07-29-2012, 11:05 PM   #9
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74 degree closet. Heat of fermentation brought the pail to 79. No yeast starter - last Thursday I poured one packet of EC-1118 on each and off it went! Stayed in the airlock until last night bubbling happily. 8 gallon ferementers with 6 gallons of must. I'm sure it will be fine - just wondering what the goo oozing out is and if the wine loses anything from it being lost.
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Old 07-29-2012, 11:54 PM   #10
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Quote:
Originally Posted by FredTheNuke View Post
74 degree closet. Heat of fermentation brought the pail to 79.
Yep, that'd do it! It's too bad you can't keep it a bit cooler but that yeast strain will tolerate higher temperatures just fine. My preference, as far as flavor, is for it to be fermented in the 60s, but it won't be bad at higher temperatures just with more "flavors" to the wine.

You don't want to "lose" the grape juice, but you still have plenty left!


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