So I've made Apfelwein in the past easily enough, and decided to try my hand at something only slightly more complicated.
On Friday, I prepared 5 gallons of mocha coffe wine per the 2nd recipe seen here: http://winemaking.jackkeller.net/request110.asp
I followed everything exactly besides not adding in the tannin yet, and left for the weekend.
I just came back to see it had overflowed with a coffee froth. The airlock was full of it and the carboy was covered. After fitting a new, clean airlock and wiping everything down, it seems to not have lost much liquid at all, is fermenting vigorously (at least 1 bubble a second), and smells fine still.
So my questions are, what did I do wrong, how do I prevent what happened, and do I need to do anything special with the wine currently?
Thanks for the help,
I really do plan on branching out in my winemakign and contributing to this forum!
Kyle
On Friday, I prepared 5 gallons of mocha coffe wine per the 2nd recipe seen here: http://winemaking.jackkeller.net/request110.asp
I followed everything exactly besides not adding in the tannin yet, and left for the weekend.
I just came back to see it had overflowed with a coffee froth. The airlock was full of it and the carboy was covered. After fitting a new, clean airlock and wiping everything down, it seems to not have lost much liquid at all, is fermenting vigorously (at least 1 bubble a second), and smells fine still.
So my questions are, what did I do wrong, how do I prevent what happened, and do I need to do anything special with the wine currently?
Thanks for the help,
I really do plan on branching out in my winemakign and contributing to this forum!
Kyle