Making a Welch's Niagara wine based on Yooper's recipe and using K1-V1116 yeast. I filled the carboy to the shoulder based on previous experience with another yeast. However, the K1-1116 is foaming a lot and it's only the first day. I've got about 3" before it gets to the neck. Once it gets to the neck, an overflow is probably inevitable.
Right now the foam is about an inch thick. Should I just leave it alone or should I transfer some to a gallon jug to ferment separately? If the later, what's the best way to transfer it?
Right now the foam is about an inch thick. Should I just leave it alone or should I transfer some to a gallon jug to ferment separately? If the later, what's the best way to transfer it?